I would like your homemade mayo recipe and Benny's aioli recipe. I have a cheat form for a garlic aioli but I'm sure it's not as good as Benny's.
Ask a chef
- Thread starter attimus
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- #192
A very light oil 2 cups
2 to 3 yolks
Salt 1 tsp. mustard powder 1 tsp. sugar just a few pinches
Vinegar 1 tblspoon. lemon juice 2 tsp
Finished mayo
In a bowl whisk together eggs and dry ingredients.
Separately mix vinegar and lemon and incorporate half thoroughly into the egg mix.
With a squirt bottle, add a few drops at a time while whisking. It should really start to thicken up. This is an emulsion.
Pick up the stream of oil a bit ad continue whisking.
Once half to oil is in, add the remainder of lemon/vinegar mix
Finish of oil in a steady stream while whisking and tada, it's ready to set for an hour before you refrigerate.
Enjoy within a week.
*disclaimer*
this recipe contains raw egg and I am not responsible for what anyone decides to consume.
A.
Trying that soon! Thank you attimus.
- Thread starter
- #194
No prob, the squeeze bottle is where it's at for emulsifying. Way better control than pouring out of a cup.
As far as aioli, take desired amount of mayo to convert add finely chopped parsley and garlic and a few dashes of lemon juice. This can all be to taste as one person's preference for garlic may not be anothers. Aioli basically means mayo with garlic, this is a basic recipe that can be given many creative levels. Think along the lines of whatever you put into it becomes
_____ aoili. Some ideas include hot sauces or jalepeno. Bacon. Pesto. You get the gist.
A.
That's what I do for aioli... Mayo garlic and lemon juice. It tastes good. Just have never made my own mayo before.
I was going to go to cash and carry and get a few of those bottles anyway. I'll pick up extras.
Any suggestions for Haddock? I have never had it or cooked it. Thanks
- Thread starter
- #198
Same here bit. Believe it's a white fish similar to cod and rather nuetral, so my initial would be fish and chips. Smoking it would be another good option topped with maybe a red pepper couli or some over vibrant sauce. A good lemon lime soy olive oil and garlic with a little cilantro marinade would probably work well if you were to pan fry. Options to lightly flour or not. White fish can be rather versatile.
A.
- Thread starter
- #199
everyone should own a squirt bottle for cooking. I'm sure I'll come across plenty of gadgets like this share.
A very light oil 2 cups
2 to 3 yolks
Salt 1 tsp. mustard powder 1 tsp. sugar just a few pinches
Vinegar 1 tblspoon. lemon juice 2 tsp
Finished mayo
In a bowl whisk together eggs and dry ingredients.
Separately mix vinegar and lemon and incorporate half thoroughly into the egg mix.
With a squirt bottle, add a few drops at a time while whisking. It should really start to thicken up. This is an emulsion.
Pick up the stream of oil a bit ad continue whisking.
Once half to oil is in, add the remainder of lemon/vinegar mix
Finish of oil in a steady stream while whisking and tada, it's ready to set for an hour before you refrigerate.
Enjoy within a week.
*disclaimer*
this recipe contains raw egg and I am not responsible for what anyone decides to consume.
A.
I use dijon mustard, and I prefer Canola oil
For the Aioli: Sage/ Basil. kosher salt, olive oil, 4-5 garlic cloves,you put all the ingridiant in mortar and you beat the hell out of them until you get a smooth paset. Add this to the wonderful mayo you made and fix flavors.
Last edited:
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