The Basics: Mayo and Aioli

The Basics: Mayo and Aioli

    One of the most magical techniques in cooking is the emulsion. An emulsion is the creation of a semi-stable suspension between oil and water which may be fairly loose, like a vinaigrette, or a thicker consistency, like Bearnaise. The mayonnaise may be the thickest in the group, and one of the trickiest to master -- I make mayo and aioli often, and I still … [Read more...]