Grilled Vegetables with Bagna Cauda Chili Aioli Sauce (liquid eggs)

GRILLED VEGETABLES WITH BAGNA CAUDA CHILI AIOLI SAUCE (liquid eggs)

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Yield: 4 Servings


Part 1 - Grilled Vegetables Ingredients

Ingredients Percent (%) Grams Volume
Asparagus, trimmed 19.05 217.14 2 cups
Broccoli florets 9.52 108.57 1-1/4 cups
Bell peppers, any color, strips 19.05 217.14 1-1/2 cups
Mushroom, halved 9.52 108.57 1-3/4 cups
Zucchini or summer squash, sliced 9.52 108.57 1 cup
Onion, red, cut into strips 9.52 108.57 1 cup
Potato, red-skinned, halved 19.05 217.14 2 cups
Balsamic dressing 4.77 54.30 2 fl. oz.
Salt, fine As needed
Black pepper As needed
Total 100.00 1140.00

Method of Production:

  1. Toss vegetables with balsamic dressing, season with salt and black pepper and grill until they are done, flipping frequently. Remove to a platter for serving.

 

Part 2 – Bagna Cauda Chili Aioli

Ingredients Percent (%) Grams Volume
Egg yolk, liquid, enzyme modified 10.16 30.48 1 fl. oz.
Mustard, Dijon 4.60 13.81 1 tbsp.
Lemon juice 4.05 12.14 1 tbsp.
Butter, unsalted, melted 24.68 74.05 1/3 cup
Olive oil, extra virgin 18.17 54.52 2 fl. oz.
Cream cheese 37.39 112.14 1/2 cup
Salt, fine 0.08 0.24 1/8 tsp.
Cumin, ground 0.08 0.24 1/8 tsp.
Coriander, ground 0.08 0.24 1/8 tsp.
Chipotle pepper powder 0.08 0.24 1/8 tsp.
Chipotle puree 0.63 1.90 1/4 tsp.
Total 100.00 300.00

Method of Production:

  1. In a standing mixer fitted with a whisk attachment, blend the egg yolks, mustard and lemon juice until thoroughly combined.
  2. With the mixer running on medium high, slowly adding the melted butter and olive oil; continue to mix until mixture is fully emulsified.
  3. Turn the speed up to high until the sauce increases in volume and thickens.
  4. Over a double boiler heat the cream cheese to 130° F until soft and creamy. Slowly whisk in the egg mixture. Continue whisking until mixture reaches 140° F.
  5. Whisk in spices to taste.

Chef’s Suggestion: Use fresh for best texture, but if refrigerated overnight then warm over a double boiler with low heat while continuously whisking up to 150° F to keep emulsion. Additional water may need to be slowly added in one drop at a time to reach desired consistency. Lemon or chili flavor may increase overnight.

 

Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Grilled Vegetables 80.00 1140.00
Part 2 – Bagna Cauda Chili Aioli 20.00 285.00
Total 100.00 1425.00

Method of Production:

  1. Plate 10 ounces of grilled vegetables as desired.
  2. Drizzle 2.5 ounces of Bagna Cauda Chili Aioli over top to finish or serve on the side in a dish for dipping.

 

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