Pistachio Aioli

tangma27

I've been trying to understand the ChefSteps recipes better. Anyways I was wondering what the point was in the egg yolk powder and the glucose? Egg yolk powder seems like it would do the same thing as the soy lecithin as an emulsifier, but perhaps it contains protein that makes the aioli softer? Is glucose just for texture as well as a bit o sweetness?

fisher23

Michael here is my somewhat educated response.

Egg yoke powder has a lot of natural lectithin, so it's a good emulsifier, it also adds richness, body and thickens. The glucose syrup, is a neutral flavored sugar that is not overly sweet and because of its viscosity helps thicken the emulsion. The glucose also has some hydroscopic properties which will absorb water.