Emulsify Aioli|recipe

Emulsifying means mixing two substances that won’t mix with the help of another agent; here the egg yolk works as the emulsifier binding the water and oil with the garlic.

Aioli is a dish that works well for garlic lovers and to emulsify the oil and garlic, you add egg at the beginning and the oil later during whisking.

You get the tiny oil droplets mixed with H2o, an oil-in-water emulsion. To begin, start pouring a small stream of oil into the eggs and whisk gradually adding the oil, the end result is perfect aioli.


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