Mayonnaise Recipe, Aioli or Mayonnaise?

It seems culinary terms are thrown about by every Tom, Dick and Harry now. Aioli is seen on almost every menu. The problem, is as with everything, even cooking terms have been “dumbed down” and abused. Any true chef worth their salt knows that there are distinct differences between Aioli and Mayonnaise. Aioli is not just a fancy name for garlic flavoured or infused Mayo.

Aioli is an emulsion of garlic and the very best Olive Oil. The very name translates to garlic oil. Sometimes day old white bread and lemon juice are added. An egg yolk can be used to help stabilization.

Mayonnaise is an emulsion of egg and a neutral oil along with mustard and lemon juice.

A neutral oil is essential in a good mayonnaise whereas good Olive oil is essential for aioli.

Unfortunately Escoffier added an egg, and well he is the “grandfather of modern sauces and cuisine”. The original Provencal recipe did not use it.

Aioli is best used on fish dishes, seafood soups/stews and steamed vegetables. Mortar and pestle really make the best aioli, but you may use a food processor too, although I do find bread is essential with the processor.

Sauce Aioli (mortar and pestle)

6 large cloves garlic

1 1/2 teaspoons sea salt (coarse)

Juice of 1/2 lemon or 2-2 1/2 teaspoons white or champagne vinegar

1/2 slice stale country white bread, crusts removed and broken into small pieces

Pinch of white pepper

3/4 cup/185ml good extra virgin olive oil

In a mortar (not wood), place garlic and crush. Add salt and work into a smooth paste. At this point you can continue in the mortar, but it will be easier in a non-reactive bowl. Add lemon and mix well. You may now add bread if you want (you shouldn’t need to). Slowly, drop by drop add the olive oil while whisking vigorously with a whisk. Once you get 1/2 of the oil in you can pour the remainder in a steady stream while whisking. The result will be a pale yellow/green sauce. It will not be thick like a mayonnaise.

Mayonnaise (hand method)

1 egg yolk (room temperature)

1 teaspoon lemon juice

1/2 teaspoon sea salt

1/4 teaspoon white pepper

3/4 cup-1 cup 185-250ml canola or neutral oil

In a non-reactive bowl add the egg, lemon juice salt and pepper. Whisk until pale and golden (30-60 seconds). Drop by drop whilst whisking add the oil. Once you get to halfway you may start slowly pouring in a steady stream the remaining oil all the while whisking away until you get a thick and rich mayonnaise. Add herbs or other flavours at this point.

Sauce Aioli (food processor)

1 stale country white bread crust removed

1 tablespoon/15ml milk

1 clove garlic, crushed

¼ teaspoon sea salt

1 egg yolk, room temp

1 tablespoon/15ml lemon juice

3/4 cup/185ml good extra virgin olive oil

2 tablespoons warm water or fish stock (optional)

Break up bread and soak in milk for about 5 minutes. Thoroughly squeeze liquid out of the bread. Pulverize bread, garlic and salt in a food processor by pulsing for 2-3 times. Add egg and lemon running for 10-20 seconds. Pour in drop by drop the olive oil while machine is running until it has turned into a heavy cream at which time you can drizzle the remainder of the oil while running the processor continually. If not a sauce like consistency add water or stock while machine is running 1 teaspoon at a time.

personal chefs and event catering

Miami + Miami Beach + Fort Lauderdale + Palm Beach

info@yadachef.com | 954-367-YADA (9232)

www.yadachef.com

Easy Sandwich Loaf and Sourdough Variation in Under 1 Hour

For those who think they do not have the patience to make their own white bread, think again. A little bored this morning, we have come up with a white bread recipe which takes about an hour from start to finish - including the mixing of the ingredients. Makes 2 loaves 5 1/2 - 6 1/2 cups/687g-812g flour - we used all-purpose 2 tablespoons/19g active dry yeast 2 tablespoons/24g sugar 1 teaspoon/5g salt 1/4 cup/60ml oil - we used grapeseed oil canola is fine 2 1/4 cups/560ml warm tap water oil for spritzing In a large mixing bowl (of a food mixer), place 2 cups flour, yeast, sugar, salt and oil. Add hot water all at once. Mix on medium speed with a dough hook (you can start with a paddle then move to a dough hook later on - we didn’t want to have to wash anything extra) for about 2 minutes. Add 1 cup more of the flour. Mix on a medium to high speed (depending on your mixer) for 1 minute. Add remaining flour. While mixing, add your flour until ...

Gluten Free and Dairy Free Pancake Recipe

Pancakes have been around since Prehistoric times. In Scotland and the USA they are a leavened dough much like a “drop s cone”. In Britain they are unleavened and resemble more of a thicker crepe. In my house they were reserved for Sunday breakfast or the occasional “breakfast for supper”, which was always a treat. Here is a GREAT version that just happens to be wheat/gluten free. Your family will never know if you don’t tell them. Serves 4 (about 16 pancakes) 2 cups/500ml almond milk (you can use dairy milk, rice, coconut or hemp) 2 large eggs (you can substitute 2 tablespoons of ground flax mixed with 6 tablespoons/90mls warm water) 1/4 cup/60ml melted vegetable shortening or butter 2 cups/347g Gluten-Free Multi-Purpose Flour (I used King Arthur) 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 teaspoon xanthan gum (helps with chew and binding) 2 capfuls of pure vanilla extract Whisk the milk, eggs and shortening together. Sieve the flour, sugar, b...

Mustard Substitutions

Mustard Recipes, Substitutions, and Cooking Tips Mustard inhibits the growth of yeast BY PEGGY TROWBRIDGE FILIPPONE When the volume as well as the flavor of mustard is important to your recipe: Mix 1 Tablespoon dried mustard, 1 teaspoon vinegar, 1 teaspoon cold water, and 1 teaspoon sugar to equal 1 Tablespoon of prepared mustard. Let stand 15 minutes to develop flavor and heat before adding to recipe. Sugar can be omitted but the result will be much hotter. For additions to wet mixtures: 1 teaspoon dried mustard = 1 Tablespoon prepared mustard Mustard Cooking Tips and Hints • If your recipe calls for dark mustard seeds, you will be disappointed by substituting white ones. The flavor is truly that different, like night and day, and substitution is not recommended. When used whole in canning and preserving, the seeds do not impart a sharp mustard flavor, but add a nice, mild aroma. • In India, the seeds are often toasted until they split open muc...

Patriotic Pudding Cups Recipe

Patriotic Pudding Cups Recipe This is what you will need if you would like to make it too: INGREDIENTS: - 3 packages White Chocolate Pudding (3.3 oz each) - 5.5 cups milk - Blue (Summertime) Oreos - Clear Cups - Food Coloring - Cool Whip DIRECTIONS: 1. Gather all of your supplies together. 2. Crush your Oreos and spoon a few tablespoons into the bottom of your clear cups. 3. From there you will make your pudding one at a time. Make the pudding as directed (mix box with 3 cups of milk), but be sure to add your food coloring. I like the gel food colors because they make the food a very vibrant color. Before it sets and it is mixed well, pour into your cup over your layer of crushed Oreos. You will continue on with your middle layer. Instead of mixing 2 cups of cold milk with your pudding, only mix 1.5 cups and add 2 cups of COOL WHIP Whipped Topping. I did this to make the middle layer more fluffy as well as make it a more white color than the off-white color of ...

Polish Cucumbers / Polish Mizeria Recipe

These are another of the dishes that transport me to my Grandparents house on the pond in summer. Mizeria means “misery ” in Polish . It is said it is because this was a peasant dish originally. I use burpless or marketmore, but you can use English/seedless. Serves 4 2 Cucumbers, washed and thinly sliced 1/2 cup/125ml/60g sour cream, creme fraiche or mayo (sub 1/2 mayo) 1/2 teaspoon/2ml salt 1/2 teaspoon/2mil ground black pepper 1/2 tablespoon/7ml chopped fresh dill 2 spring onions or 3-4 chives, thinly sliced (optional) In a medium sized bowl mix sour cream, salt, pepper, dill and onions. Gently fold in the cucumbers to evenly coat. Let sit at room temperature for 30-60 minutes. The “sauce” will become more runny as the salt draws liquid from the cucumbers. Place in the refrigerator to chill or eat at room temperature. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yada...

Roasted Eggplant Recipe

Roasting is one of the best ways to cook eggplant. 2 Medium Eggplants 1/4cup / 60ml Olive Oil 1/2teaspoon / 2.5g Sea Salt 1/2teaspoon / 2.5g Garlic Powder 1/4teaspoon/ 1.25g Black Pepper Instructions Preheat the oven to 400 degrees F (204 degrees C). Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice. Arrange the eggplant slices on an extra large baking sheet in a single layer. Brush with olive oil, and sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper. Roast eggplant in the oven for 30-35 minutes , until soft, golden, and caramelized. You can flip halfway through if you like, but you don't have to. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida cater...

No Fail Apple Fudge Recipe

16 ounces/450g white chocolate 1/2 cup apple pie filling 4 tablespoons/57g butter 14 ounce can sweetened condensed milk In a medium saucepan combine the chocolate, butter and milk. Bring to a boil. Stir then whisk to combine. for 1-2 minutes. Make sure it is not just air escaping, but actually boiling. Remove from heat and stir in the apple pie filling. Pour into a buttered and lined container. Place the fudge into the refrigerator or about 4-6 hours to chill and set. private chefs and event catering Jensen Beach + Palm Beach + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com Treasure Coast + South Florida Chefs

Duchess of Bedford, Creator Of Afternoon Tea

Afternoon tea is a traditional British meal taken in mid-afternoon. It consists of a pot of tea plus finger sandwiches, scones with jam and clotted cream, cakes and pastries. Here are two noteworthy points about afternoon tea. The concept was inadvertently created by Anna, the seventh Duchess of Bedford, in 1840. As the main meal of the day shifted from midday (luncheon) to evening, English high society didn’t dine until 8 p.m. The hungry duchess needed something to tide her over during the stretch between lunch and dinner, and ordered tea with small sandwiches to be brought to her room. Over time, her friends joined her, and “afternoon tea” expanded from her circle to all of society—an elaborate social and gustatory affair with sweet and savory delicacies, special “tea cakes,” and even tea gowns to bridge the fashion gap between casual afternoon and formal evening dress. The custom spread downstream and tea rooms and tea gardens opened to serve tea to all classes. Afternoon tea is ...

Bouillabaisse Recipe

...if you do not happen to live on the Mediterranean, you cannot obtain the particular rockfish, gurnards, mullets, weavers, sea eels, wrasses, and breams which they [French experts] consider absolutely essential. But you can make an extremely good fish soup even if you have only frozen fish and canned clam juice to work with because the other essential flavoring of tomatoes, onions or leeks, garlic, herbs, and olive oil are always available." --Julia Child Yes, I know this is December. I know it is holiday season filled with traditions. There is a wonderful celebration, it is Bouillabaisse Day on 14 December. It is with a tip of my hat that I present my version of this most terrific “French Fisherman’s Stew”. Bouillabaisse is a fish stew that originated in Marseilles, France around 600 B.C.. Yes, B.C. Marseilles was a Greek colony at this time and being such as known as "kakavia." Bouillabaisse also appears in Roman mythology as a soup that Venus feeds to Vulcan...

Baked Ginger and Lemon Chicken Recipe

Ingredients: 1 tablespoon crushed red pepper flakes (optional) 1 inch piece /2.5cm fresh ginger, finely chopped 6 tablespoons/90ml soy sauce 20 ounces/570g bone-in, skin-on chicken thighs and drumsticks 2 red onions, quartered 1 lemon, zested then sliced into rings 1 tablespoon/14g unsalted butter 2 tablespoons/30ml honey To Serve Steamed rice Selection of greens, like kale, broccoli or green beans 1 tablespoon/14g unsalted butter ½ tablespoon/7ml vegetable oil 1 shallot, sliced 3 garlic cloves, sliced Directions: 1. Preheat the oven to 400F/200C/Gas 6 2. In a small bowl, combine the crushed red pepper flakes, if using, with the ginger and soy sauce. Place the chicken in a roasting pan or baking dish large enough not to crowd the pieces; they should have two finger’s widths of space between them. Coat the chicken in the marinade; add the onion quarters, arranging the slices in between the pieces of chicken. Roast, basting halfway through, until the chicken is tender, 30 to 35 min...

YaDa Chef Private and Personal Chefs

Search This Blog