Aioli always makes me feel like I’m eating somethings extra fancy.
…and it comes with a pesto aioli…
YES! Gimme gimme gimme. Just because it feels fancy I will have that! I’m not ashamed to admit it. I like having ‘fancy’ food.
Anyways (I hope I’m not breaking anyone’s heart here) I just learned on Top Chef University that aioli is really just fancy mayo.
I kinda feel like when I found out Santa wasn’t real.
It’s Veggie Week!
I’m really excited for veggie week. After all the chicken and all the steaks it’s time for some vegetables. My tummy wants them.
To see this weeks meal plan, click here. I’m excited for all the recipes. YEEEEEEE!
- 6 yukon gold or russet potatoes
- 1/2 cup evoo
- salt and pepper
- 1 large egg yolk
- 1 tsp dijon mustard
- 1 1/2 cups evoo
- 2 TBSP white wine vinegar
- 1/4 cup roasted red pepper
- 1 tsp siracha
- 2 tsp honey
- 2 tsp parika
- 1/2 a lemon juiced
- salt and pepepr
- Start by boiling the potatoes on medium high heat in heavily salted water for about 30 minutes.
- Remove the potatoes and set aside. While the potatoes cool add the egg yolk and vinegar to a food processor or blender. Pulse or run on the lowest setting. While it blends slowly pour in the evoo. Be careful here, if you add too much the mayo won't hold together and you'll have to start over. You'll know it's done when the consistency changes and becomes a little stiff, like normal store bought mayonnaise. Once I started noticing the consistency change I added evoo in little pours, would stop the blender and look at the consistency until I was happy.
- Once you have the mayo, remove the top of the blender and add in the mustard, roasted red pepper, siracha, honey, paprika, lemon juice and salt & pepper. Blend until smooth.
- Heat evoo in a saute pan. Place the potato between two slices of parchment paper and smash with a bowl, pan or plate. Pan fry in the oli for 5-6 minutes on each side. Remove and dry on a plate with paper towels.
- Top the potatoes with your fancy mayonnaise and enjoy!
I kinda felt like the siracha and the roasted red pepper were the stars of the sauce.
I used canned roasted red peppers that I drained. But Top Chef told me I could roast them myself if I wanted to.
My mayonnaise! I actually made mayo!
My taters were perfect after boiling for 35 minutes.
I smashed with a salad plate. Worked perfectly.
They will fall apart. Don’t stress, that’s just how it works. Mine fell apart and so did the ones in the Top Chef University video.
I kinda freaked out when mine did and I threw the first one away. But they taste really good no matter if they’re like a pancake or if they’re like a country potato. Potatoes aren’t’ always pretty.
Tell me about you!! I want to know…
Do you order things because they sound fancy?
Have you ever made your own mayonnaise or aioli?
Yes, now I have!
If you could go to Disney Land or Harry Potter World which would you choose?
Harry Potter World. And I’m drinking exactly 4 butter beers.