Homemade Mayo & Aioli

baarat · 11-15-2007, 08:32 AM

For all you budding chefs that want to make their own mayo, and to know wtf their eating as well. This will keep about 4 weeks in the fridge.

This will make about 2 cups of mayo.

Ingredients:

2 large yolks
1 &1/2 cups of olive oil
2 tbsp of lemon juice
1/2 tsp of sea salt
1/4 tsp of black pepper
1 tsp of dijon mustard
hot water to thin, if needed.

In a food processor or blender add the yolk, half the lemon juice, dijon. Turn on the processor and blend well....10 seconds.....slowly add the olive oil, the mayo will start to thicken, add the remaining lemon juice and hot water if needed to thin as you go while using up the remaining olive oil. Adjust the final taste with salt and pepper.

Now, you can add any herb or spice to the basic mayo recipe if you want to get creative. For example I'll add curry powder for chicken or tuna sandwiches, and it's really good in egg salad. Dill, capers and diced pickle is great for fish (remoulade sauce). Be creative.

Aioli:

This is a French sauce similar to mayonaisse with the addition of garic. So add about 4 to 6 cloves of garlic to a regular mayo recipe, and replacing the lemon with a white wine vinegar is pretty tasty as well. Cayenne is perfect for both of these recipes.

Any questions?

djansen · 11-15-2007, 09:02 AM

that sounds good! now all i need is some calamari.

baarat · 11-15-2007, 09:59 AM

Quote:

Originally Posted by djansen

that sounds good! now all i need is some calamari.

yeah, calamari. I like to stuff them with a mixture of braised oxtail and veg, then roast. The aioli works good with this one.

tinyman5000 · 11-15-2007, 10:00 AM

Quote:

Originally Posted by baarat

yeah, calamari. I like to stuff them with a mixture of braised oxtail and veg, then roast. The aioli works good with this one.

lol baarat do you eat healthy all the time or just eat w/e you want

baarat · 11-15-2007, 10:05 AM

Quote:

Originally Posted by tinyman5000

lol baarat do you eat healthy all the time or just eat w/e you want

lol.....yeah, a good percentage of the time, but I do get cravings. I think the key to good food is understanding cooking and the ingredients, after that, it's a no brainer. Most people it seems here have a hard time boiling an egg, so a few recipes thrown their way might help.

tinyman5000 · 11-15-2007, 10:11 AM

how long have you been lifting weights

baarat · 11-15-2007, 10:16 AM

Quote:

Originally Posted by tinyman5000

how long have you been lifting weights

Since december 2005.....did a little in high school. Being a good ol' Canadian boy, I played hockey right through to university. My wife actually got me into lifting and eating a little more sensibly, she won the body for life in Ontario. Now we're both working out regularily, and being a chef I look after the food end of business.

Sleepstream · 11-15-2007, 10:19 AM

What are your favorite herbs/spices to add for flavor or is that something that is food dependent?

Also, have you ever checked the nutrition facts for eating spices and herbs in large amounts?

baarat · 11-15-2007, 10:33 AM

Quote:

Originally Posted by Sleepstream

What are your favorite herbs/spices to add for flavor or is that something that is food dependent?

Also, have you ever checked the nutrition facts for eating spices and herbs in large amounts?

There arn't too many herbs & spices I don't like. But yeah, some foods have an affinity for each other. Chicken & sage; rosemary & lamb; beef & pepper; mushrooms & butter; potatoes & truffles; fish & dill; beets & mint; coffee & chocolate to name a few. It's the balance that initially makes something go better than others, based on our senses. Yin and yang so to speak. And every ethnicity will have their own as well. Most herbs and spices have health advantages, but I haven't checked about eating them in excess, which I don't think would be very easy to do.

Sleepstream · 11-15-2007, 10:50 AM

Quote:

Originally Posted by baarat

There arn't too many herbs & spices I don't like. But yeah, some foods have an affinity for each other. Chicken & sage; rosemary & lamb; beef & pepper; mushrooms & butter; potatoes & truffles; fish & dill; beets & mint; coffee & chocolate to name a few. It's the balance that initially makes something go better than others, based on our senses. Yin and yang so to speak. And every ethnicity will have their own as well. Most herbs and spices have health advantages, but I haven't checked about eating them in excess, which I don't think would be very easy to do.

I can't think of any spices I don't like the taste of with the right foods. The problem is that sometimes I'm hesitant about trying certain spices/herbs as I don't have any formal training in cooking. I've paid attention to those in my family who cook, and I've asked those who did have formal training, but it's not possible to get everything out of a person.

baarat · 11-15-2007, 10:56 AM

CRAB CAKES: Serve with Aioli....pretty damn good.

1 pound fresh lump crab meat, picked over
3/4 cups of garlic bread crumbs
1 large egg, beaten
1/4 cup mayonnaise
1 tsp worcestershire sauce
1 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
2 tbsp of fresh parsley
evoo for frying
Lemon wedges for garnish

Mix all the ingredients except the crab and bread crumbs together, then mix in the crab and bread crumbs. Form into patties and sautee over medium heat until lightly browned on either side...this should make about 6 patties.
Make a salad and your set.

baarat · 11-15-2007, 11:05 AM

Quote:

Originally Posted by Sleepstream

I can't think of any spices I don't like the taste of with the right foods. The problem is that sometimes I'm hesitant about trying certain spices/herbs as I don't have any formal training in cooking. I've paid attention to those in my family who cook, and I've asked those who did have formal training, but it's not possible to get everything out of a person.

I hear yah.....but just to let you know, some of the best dishes, and I mean the kind that ended up being signature dishes in my restaurant, were mistakes, something I hadn't planned. Don't be afraid to experiment with herbs and spices, just go light to start, it's impossible to take away spices/herbs from a recipe after the fact.

RU4A69 · 11-15-2007, 11:23 AM

This actually works in a normal blender?

baarat · 11-15-2007, 11:34 AM

Quote:

Originally Posted by RU4A69

This actually works in a normal blender?

Not as well as a processor that's for sure, and the more liquid your using in the blender the less efficent it will become. I always use a food processor, but I would imagine most here have a blender percentage wise than a processor. If you have a food proccesor, use that without a doubt.