What You Need to Know
A mixture of olive oil, garlic, and sun-dried tomatoes is slowly whisked together to create a stable emulsion, with a temperature range of 70°F to 80°F (21°C to 27°C). The process involves the formation of a complex network of lipids and water.
Apulian aioli rosa is a key component of traditional Apulian cuisine, used as a condiment for grilled meats and vegetables.
Steps
- 1.
Orecchiette con Cime di Rapa (Apulia, Italy): Sauce base for the bitter greens
- 2.
Grilled Octopus (Greek cuisine): Marinade and finishing sauce
- 3.
Pan con Tomate (Catalonia, Spain): Flavor enhancer for tomato bread
The Science
Primary Reaction
Emulsification