I am going to share with you the techniques I use in making mayonnaise, turning it into a delicious Garlic Aioli, then finishing it as a wonderful Remoulade. Great for any seafood cake, grilled fish, roasted chicken or vegetables.
Homemade Mayonnaise is so much better than store-bought! It’s super easy to make, and it tastes so much fresher. Plus, you can control the ingredients, so if you want to use organic eggs or olive oil, you can. Homemade Mayonnaise also doesn’t have any preservatives or artificial ingredients.
Once you’ve had Homemade Mayonnaise, you’ll never go back to store-bought again!
Hello friends, today I want to share with you how to make mayonnaise, turn it into a delicious Garlic Aioli, then finish it off as a wonderful Remoulade. Great for any seafood cake, grilled fish, roasted chicken, or vegetables.
Place egg yolks in a glass bowl. Add mustard, salt and pepper and whisk together briefly. Begin adding the oil, drop by drop, while whisking continuously. When the mixture begins to thicken, you may begin to whisk in the oil in a thin stream, until you have a VERY thick mixture.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Homemade Remoulade Recipe I demonstrate the techniques in making homemade mayonnaise and then turning it into a delicious Remoulade. Perfect on just about any seafood dish
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