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It’s here! The very first video in the Green Eats Blog Back to Basics Video Series! These videos will cover some of the basic skills of cooking; things like braising, whipping, and roasting. Once you’ve got these basic skills mastered you should be able to tackle any recipe.
In this first video I tackle emulsification – scary sounding process, but in reality super simple. Emulsification is the principle behind things like salad dressings, some sauces, and mayonnaise. Essentially you force two liquids that don’t want to combine (like oil and vinegar) to come together through the help of a binder (like eggs). I’ll show you how easy it is to make homemade mayonnaise and how you can then turn that into a garlicky aioli in about ten seconds flat.
Check out the video and please leave me your questions, comments, and suggestions for future videos! What are some of the basic kitchen skills that you’d like to master?
(And yes, that is our bird Sushi you hear squawking in the background. Also, we don’t own a dishwasher so I apologize for the sink full of dirty dishes. I’m kind of a tornado in the kitchen.)Back to Basics: Mayonnaise & Aioli from Matt Lardie on Vimeo.
Mayonnaise & Aioli
· 2 egg yolks (the fresher the better)
· 2-3 tbsp lemon juice or white wine vinegar
· 1/4 tsp dijon mustard
· 1/4 tsp kosher salt
· 1-1.5 cups oil (I prefer grape-seed, but canola or rice bran would work too)
· 1 medium clove garlic
· In a heavy bowl whip the egg yolks until they turn pale yellow and frothy. Add the lemon juice, salt, and mustard, and whip until thick.
· Start adding the oil a drop or two at a time, whipping constantly. Pay attention to the stream of oil rather than the egg mixture. You don’t have to whip fast, two or three strokes per second should be fine, you just want to make sure that all the oil is quickly combined and that the mixture doesn’t separate.
· After the mayonnaise starts to come together and thicken you can begin to add the oil more rapidly, 2-3 tbsp at a time. Make sure to thoroughly combine after each addition.
· Once the mayonnaise has reached the desired thickness, taste and adjust the seasonings. Refrigerate for up to a week, or turn into aioli.
· For aioli, crush one clove of garlic and mix into the prepared mayonnaise with a fork. Taste and adjust seasonings. Refrigerate for up to a week.