EPISODE 19 - Mayonnaise, Aioli & Remoulade

MAYONNAISE, AIOLI & REMOULADE

Mayonnaise
2 large egg yolks
Pinch of salt
Dash of pepper
Juice of half a lemon
1&1/2 cups unsaturated oil

Combine the egg yolks, salt & pepper and lemon juice in a food processor and pulse to blend.

Set food processor on low and add the oil in a gradual stream.

You can adjust the thickness of the mayonnaise by adding water a spoonful at a time to make it runnier, or more oil to thicken.

Test the mayonnaise for taste and add more salt & pepper or lemon juice to taste.

Aioli
2 garlic cloves
Dash of salt
1 tbsp olive oil
Dash of Tabasco sauce (optional)
Work the garlic cloves, salt and olive oil together in a mortar until you get a nice creamy paste.

Add the garlic paste (and Tabasco if you wish) to the mayonnaise in a food processor and blend.

Remoulade
1 tbsp cornichons (gherkin pickle), diced
1 tbsp capers, chopped
1 tsp fresh tarragon, chopped
1 tsp fresh parsley, chopped
1 tsp Dijon mustard
1 tsp anchovy paste (optional)
Remove the Aioli from the food processor and empty into a large bowl

Add all the ingredients above and mix well. Season with salt & pepper.

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