A lot of ideas for me to implement in my recipes. Thanks! I'm most times making mayo from scratch: in a small and tall vessel, you crack in one egg. (1 yolk will emulsify between 100 to 200ml of oil). Add 1 tbsp of mustard, each a pinch of sugar and salt. About 2 tbsp of lemon juice. Add your neutral oil (sunflower-, canola-,...). The oil will float taop. Put your immersion blender to the bottom. Blitz for at least 30sec, before carefully lifting the blender up until all the oil is incorporated. (I like a really thick consistence.) SEASON TO TASTE! Add roughly chopped garlic from the start: your aioli! Substitute lemon juice with lime juice, or sherry, or port...: your version. Substitute parts of or all of the oil with peanut oil: you'll have a differnt product, that I've never seen at any store. Kewpie mayonaise uses only yolks. And dashi in addition. Rather no really acidic condiments. Just my 2 cents. Greetings from the far north of Germany!
Yes, here is the link to the video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Y1VvDWuIcME.html. The link to the recipe is in the description of the video. Thanks for watching!!
No need to add Dijon to mustard. Dijion is added to emulsify. Only use dijion if you’re making aioli from scratch. Do this next time. Roast the garlic in olive or mitral oil. I prefer the latter for an aioli. Olive is too bitter. Then make your own Mayo with the infused oil, garlic, and now you can add dijion to it. But if you’re using store bought Mayo no need dijion. The lemon is tangy and it’s acid content will cut the fatty beef patty well. And who ever said ketchup doesn’t belong in a burger doesn’t understand balancing flavor. Tomato is also acidic and cute the get from the meat very well. So do pickles.
Thanks for your question! Any of the sauces would be great on a chicken burger, and the Dijonaise and Aioli would be our first picks. Now I need to make a chicken burger!
