Showing results for 'Aioli'
close
Aioli
Aioli is an emulsion of egg yolks, garlic, olive oil, and seasonings, which sometimes includes mustard, and is usually served at room tempature.
Aioli Properties:
| Food Property | Type | Description |
|---|---|---|
| Texture | Creaminess | Aioli is known for its creamy texture. |
| Nutritional Value | Macronutrients | Aioli is high in fat due to the olive oil used in its preparation. |
| Aroma | Volatile Compounds | Aioli has a strong aromatic profile due to the garlic used in its recipe. |
| Chemical Composition | Acidity/Alkalinity (pH) | Aioli typically has a slightly acidic pH level due to the addition of vinegar or lemon juice. |
| Cooking Behavior | Heat Conductivity | Aioli can be sensitive to heat and may separate if exposed to high temperatures. |
| Water Retention | Aioli has good water retention properties, making it ideal as a creamy sauce or spread. |
Food Pairing App - Version 1.2.0