Making Emulsions: Canola Beats All
Whether you call it aioli, garlic mayonnaise or the poetic "butter of Provence," a thick mayonnaise infused with garlic is one of the most useful condiments you can keep in the fridge. Slather it on a burger or a turkey sandwich. Spoon it over grilled fish. A dollop will dress up cold chicken, sliced tomatoes or a platter of steamed or grilled vegetables. It's dreamy with roasted beets, hard-boiled eggs, poached salmon and grilled lamb. To paraphrase an old ad slogan, nobody doesn't like aioli.
Because it's so low in saturated fat compared to other plant oils (7% "sat fat" versus olive oil's 15%), canola oil whips the competition when it comes to making healthy aioli or just plain mayonnaise. Its own mild taste takes a back seat to any flavors you want to incorporate into the mayonnaise, such as chopped sun-dried tomatoes, olives, capers or anchovies.
Watch Chefs Tucker and Almir demonstrate the proper preparation of Canola Mayonnaise. Chef Tucker also demonstrates its use in Brick-Pressed Cuban Sandwiches With Sun-Dried Canola Mayonnaise.
Once you have mastered aioli, you can take it in endless directions. Some possible additions to it include:
- Steeped saffron threads
- Yogurt
- Pimentón or piment d'Espelette (paprika)
- Minced tarragon or chives
- Harissa
- Roasted red pepper purée
- Blanched and puréed basil
- Reduced meat juices
- Canned tuna, processed until smooth
Recipe: Brick-Pressed Cuban Sandwiches With Sun-Dried Canola Mayonnaise
Recipe: Grilled Seasonal Vegetable With Niçoise Aïoli
