What You Need to Know
Combining olive oil and garlic through a process of slow addition and whisking, creating a stable emulsion through the formation of a complex network of fat and water molecules. The process involves the manipulation of fat molecules to create a smooth, creamy texture.
Calabrian aioli rossa is unique in that it involves a specific technique of slow addition and whisking to create a stable emulsion, resulting in a smooth, creamy sauce.
Steps
- 1.
Bagna Càuda (Piedmont, Italy): Forms the creamy base for this warm dipping sauce
- 2.
Bourride (Provence, France): Thickens and flavors the fish stew
- 3.
Pollo alla Diavola (Calabria, Italy): Serves as both marinade and finishing sauce
The Science
Primary Reaction
emulsification