• Making Emulsions: Canola Beats All

    Whether you call it aioli, garlic mayonnaise or the poetic "butter of Provençe," 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% saturated 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.

    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

    Watch CIA Chef Tucker Bunch demonstrate how to make Mayonnaise.


    Watch CIA Chef Almir Da Fonseca make Grilled Seasonal Vegetable With Niçoise Aïoli.

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