Chef secrets: Aiolis 101

Mass Appeal
MM_207516

CHICOPEE, Mass. (Mass Appeal) – Homemade aioli is easier to make than you may think. Personal Chef Bill Collins from ChefBill.com showed us how to make three different kinds of aioli.Homemade AioliIngredients:

1 large egg yolk

¼ teaspoon kosher salt plus more

¼ cup grapeseed oil

¼ cup extra-virgin olive oil

¼ teaspoon salt

2 small garlic cloves, peeled and finely grated, mashed, or pressed

Pinch of cayenne pepper

pinch of black pepper

1 teaspoon lemon juice

1. In a 1 quart bowl, add the egg yolk and salt. Whisk until well blended.

2. Combine the two oils, and very slowly drizzle them into the egg yolk mixture, until it’s all smoothly mixed together.

3. Whisk in the garlic, and season to taste by whisking in the cayenne and black peppers, and the lemon juice.

4. If the aioli is too thick, then whisk in some warm water, 1 teaspoon at a time until you like it’s textureZippy AioliIngredients:

1 large egg yolk

¼ teaspoon kosher salt plus more

¼ cup grapeseed oil

¼ cup extra-virgin olive oil

¼ teaspoon salt

2 small garlic cloves, peeled and finely grated, mashed, or pressed

1 teaspoon Sriracha (or other) Hot Sauce

4 cornichon pickles, minchedDirections:

1. In a 1 quart bowl, add the egg yolk and salt. Whisk until well blended.

2. Combine the two oils, and very slowly drizzle them into the egg yolk mixture, until it’s all smoothly mixed together.

3. Whisk in the garlic, and season to taste by whisking in the cayenne and black peppers, and the lemon juice.

4. If the aioli is too thick, then whisk in some warm water, 1 teaspoon at a time until you like it’s textureZippy Aioli with Mayonnaise

Makes approximately 1 cupIngredients:

1 roasted red pepper

1 cup mayonnaise

red pepper flakesDirections:

1. In a blender or food processor, add the roasted pepper. Puree until smooth

2. Add the mayonnaise, and process until combined. Adjust the flavor with red pepper flakes, adding a small amount (a pinch) at a time

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