Emulsification

Pesto Aioli Chef: Wyatt Brege Yield: 6 Quarts Ingredients 1 bn Basil leaves (approx. 1 quart unpacked or cut) 1/2 Cup Garlic Clove 1 Cup Extra Virgin Olive Oil 1 ea Lemon (juice + zest) 1 Handful Baby Spinach 1 Cup Water 1 Gallon Mayonnaise Directions In the blender, puree all ingredients into a pesto minus mayonnaise until smooth Whisk the pesto with the mayonnaise in a large mixing bowl until thoroughly combined ...