What You Need to Know
The aioli is created by slowly whisking olive oil into egg yolks, while adding garlic and lemon juice. The mixture is then cooled and whipped to create a thick and creamy texture.
Apulian aioli is a key component of traditional Apulian cuisine, often served with seafood, vegetables, and bread.
Steps
- 1.
Pesce all'Acqua Pazza (Southern Italy): Emulsifies the poaching liquid with olive oil
- 2.
Bagna Càuda (Piedmont): Provides the creamy base for the anchovy-garlic dip
- 3.
Escalivada (Catalonia): Serves as the emulsified dressing for roasted vegetables
The Science
Primary Reaction
emulsification