What You Need to Know
Using a combination of egg yolks and lemon juice to stabilize an emulsion of garlic oil and water, creating a smooth and tangy sauce.
Used to create a flavorful and aromatic sauce for pasta and meat dishes.
Steps
- 1.
Bagna Càuda (Piedmont, Italy): Forms the base of this warm dipping sauce
- 2.
Skordalia (Greece): Creates the creamy texture in this garlic-potato dip
- 3.
Aïoli (Provence, France): Essential for achieving the characteristic garlic mayonnaise texture
The Science
Primary Reaction
emulsification