This week’s recipe for Blazed Burger Dressing is a winner. You can use this dressing on any burger or, as a dipping sauce for fries. I even use this dressing on fresh toast, topped with a fried egg. Depending on your infusion’s strength, it packs flavor and quite a punch. I do not mess around with my infusions, and I hit hard with 200g of flower to 4 cups of extra virgin olive oil. Adjust this recipe according to the potency of your oil. If it is really strong like mine, use 1 part infused oil with 3 parts sunflower or canola oil. Only you will know how potent your infusion is so, play around with the ratios until you find the sweet spot.
Gone are the days of whisking the mixture a little at a time. This recipe works excellently with a stick blender. It is not always fail-proof with a bowl blender though but, it can be done.
Yield: 10 portions
Time: 3 minutes
Difficulty: super easy
Ingredients for the mayonnaise base:
2 egg yolks
1 Tbsp. lemon juice
1 tsp. white vinegar
½ tsp. Dijon mustard
1 cup. oil (including your infused oil)
Salt and black pepper from a grinder
Ingredients for the burger dressing:
1 Tbsp. ketchup
½ tsp. red Tabasco sauce, or any chili sauce you prefer
¼ tsp. finely chopped garlic
Method:
Place all the mayonnaise ingredients into a narrow jar or, the blending jar that came with your stick blender.
Press your stick blender head onto the bottom of the jar and blend on high for 15 seconds without moving it.
Now, lift and lower the blender head throughout the mixture, making sure that the ingredients are emulsifying and beginning to thicken.
As soon as the mayonnaise has thickened and mixed well, stop blending.
Add in the burger dressing ingredients and blend until just incorporated. Over-blending at this point can cause the dressing to split.
Season the dressing and enjoy the buzz any way you like.
How to rescue split mayonnaise:
Start with half the original ingredients and add the split mayonnaise into this fresh mixture a little at a time. Make sure it is fully incorporated before adding more. Continue until all the split mayonnaise has been emulsified.
Another method is to use a few drops of hot water while blending the split sauce.
