Episode 21: Emulsions: Aioli and Toum
Mar 20, 2021
Written By High Gluttony
Since emulsion sauces are an early part of culinary education, so Gretchen insisted that Becca needed to learn how to do it. There is only 1 problem, Gretchen wanted to make Aioli and Becca hates eggs.
So Gretchen set out to find the answer on the internet, and immediately found the perfect recipe, Toum! This amazing garlic emulsion will change your life. It has changed ours! It’s amazing on to dip artichoke leaves, on meat patties, for dipping french fries, marinating and topping salmon. It’s all good!
We recommend using a fairly neutral oil
Basic Aioli Ratio
1 egg yolk
1 cup oil
Other ingredients shouldn’t exceed 1/2 cup.
We hope you’ll attempt some emulsion sauces. Remember these are some fickle fuckers so don’t take it too hard if it takes a few tries to get it right!
Enjoy Repisode 17!
Atlas Obscura -Lebanon
Other Information Sourced from:
On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee