Chef Justin Devillier shows FWx how he cold-smokes egg yolks to use as the base for a creamy aioli.
Read the transcript of this video
We're gonna do a Fried Corn with Smoked Aeoli. We're
gonna take some raw egg yolks and go straight into
a smoker resting inside an ice bath. We're gonna cold-smoke
them for about five minutes. When they're removed, they should
still be raw. In a bowl, we're gonna put some
lemon juice, freshly squeezed. Along with our smoked egg yolks.
[BLANK_AUDIO] We have some Dijon mustard and some finely chopped
garlic that will go in there as well. Then we're
gonna whisk that mixture to prepare an emulsion. We are
going to emulsify vegetable oil using canola. We are going
to emulsify that right into the bowl into the mixture.
You are going to wisk it into a smooth stream.
It's going to get a little thick halfway through. When
that happens we are going to add ice water to
thin it back out. Nice and cold [BLANK_AUDIO] We'll get
it a little bit thinned out and then, we'll go
back to emulsifying the aioli with vegetable oil until we
get the right thickness. Which will be just looser than
mayonnaise. Finish it off by adjusting the seasoning with salt.
And set that aside. [BLANK_AUDIO] Next, we're gonna fry some
corn until golden brown, season it with salt, a little
smear of the aioli, a little crushed red chili flakes.
Some Grana Padano, and a finishing of fresh herbs. [BLANK_AUDIO]