Ask a chef

[lindalouly]

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.

 

[attimus]

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.

 

[lindalouly]

Trying that soon! Thank you attimus.

 

[attimus]

Trying that soon! Thank you attimus.

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.

 

[lindalouly]

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.

 

[lindalouly]

I was going to go to cash and carry and get a few of those bottles anyway. I'll pick up extras.

 

[daxigait]

Any suggestions for Haddock? I have never had it or cooked it. Thanks

 

[attimus]

Any suggestions for Haddock? I have never had it or cooked it. Thanks

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.

 

[attimus]

I was going to go to cash and carry and get a few of those bottles anyway. I'll pick up extras.

everyone should own a squirt bottle for cooking. I'm sure I'll come across plenty of gadgets like this share.

 

[Akrnaf2]

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.