What You Need to Know
Mixing olive oil with egg yolk and vinegar to create a smooth and creamy mayonnaise through emulsification. This process involves the formation of a stable emulsion, which gives the mayonnaise its smooth and creamy texture.
Olive oil mayonnaise is unique in that it involves the use of a specific type of oil and an emulsifier to create a smooth and creamy texture, making it ideal for sauces and dips.
Key Parameters
Equipment
whiskblendermixing bowlmeasuring cups
Steps
- 1.
Aïoli (Provence, France): Base emulsion for garlic-infused condiment
- 2.
Salade Niçoise dressing (Nice, France): Creamy binder for the classic salad
- 3.
Remoulade (Denmark): Foundation for the herb-infused sauce
The Science
Primary Reaction
emulsification