What You Need to Know
Whisking garlic and lemon juice with olive oil to create a stable emulsion. The lecithin in the garlic helps to stabilize the mixture.
Apulian aioli emulsion is a key component of traditional Apulian dishes, such as fried seafood.
Steps
- 1.
Frisella Pugliese (Apulia): Moistening agent for twice-baked bread
- 2.
Tiella Barese (Bari): Binding layer between rice and mussels
- 3.
Orecchiette con Cime di Rapa (Southern Italy): Sauce base for bitter greens
The Science
Primary Reaction
emulsification