https://gastrophysics.brege.org/tags/emulsification/ Recent content in Emulsification on Gastrophysics Hugo en Copyright (c) 2026 Wyatt Brege Wed, 01 Jan 2020 00:00:00 +0000 https://gastrophysics.brege.org/recipes/pesto-aioli/ Wed, 01 Jan 2020 00:00:00 +0000 https://gastrophysics.brege.org/recipes/pesto-aioli/ <h2 id="pesto-aioli">Pesto Aioli</h2> <p><strong>Chef:</strong> Wyatt Brege</p> <p><strong>Yield:</strong> 6 Quarts</p> <h3 id="ingredients">Ingredients</h3> <ul> <li>1 bn Basil leaves (approx. 1 quart unpacked or cut)</li> <li>1/2 Cup Garlic Clove</li> <li>1 Cup Extra Virgin Olive Oil</li> <li>1 ea Lemon (juice + zest)</li> <li>1 Handful Baby Spinach</li> <li>1 Cup Water</li> <li>1 Gallon Mayonnaise</li> </ul> <h3 id="directions">Directions</h3> <ol> <li> <p>In the blender, puree all ingredients into a pesto minus mayonnaise until smooth</p> </li> <li> <p>Whisk the pesto with the mayonnaise in a large mixing bowl until thoroughly combined</p>