Chilli Crisp Mayonnaise
- serving for 3-4
- 0.5 hours
- pan, sieve
For Chilli Crisp Mayonnaise
Crsipy Bit
garlic 8 cloves
shallots 2 pc
neutral oil 200 ml
Infused Oil
crisp oil
chilli flakes 1 tbsp
smoked paprika 1 tbsp
chilli powder 1 tsp
salt 1 tsp
sugar 1 tsp
white pepper 1 tsp
Mayo Base
egg yolks 2 pc
dijon mustard 1 tbsp
sherry/white wine vinegar 1 tbsp
dark soy sauce 1 tbsp
Directions
Thinly slice garlic and shallot
Cook shallots and garlic in oil on medium heat until golden and crispy then remove from the oil and set aside
Heat the oil to 180c and pour over the spices mix then mix and cool completely
Mix mayo base then stream in infused oil constantly whisking to form the mayo
Mix in half the crispy bits and season to taste
Serve with remaining crispy bits on top
Principles
- Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Emulsion: mixture of two or more immiscible liquids that are dispersed and stabilized by an emulsifying agent
credit to chefthombateman