Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Cajun Mustard Aioli
Yields 37 (1 ounce portions)

4 Egg Yolks
4 oz. Creole Mustard
2 tbsp. Dijon Mustard
3 tbsp. Wine Vinegar
2 cloves Garlic, minced
1/2 Lemon, juiced
20 oz. Olive Oil
8 oz. Vegetable Oil

Méthode:
In a robocoup add eggs, both mustards, garlic and lemon juice. Puree all ingredients. Slowly add oil until emulsified. Salt and pepper to taste.

Culinary Tip:
One large egg has the ability to emulsify up to 7 oz. of oil, adding more oil may cause the Aioli to break. Refrigerate.