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BN Cuisine with Chef Fregz: The Condiment Series | Mayonnaise 101

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Salut BN Cuisine Fam!

Yes it feels good to be back! I know some of you who follow on Instagram would be saying “ah! after all your obodo amurickan trips, you’re now back! kaabo!” Well thank you! Although people like Dooney were extremely jealous and started drinking Panadaol for headache that was not her own. But diaris is what? God!

My food tour was really (expensiveeeee) GOOD! There were some disappointing moments as well, but all great in the bigger picture.
I would be showing a thing or two of what I’ve picked up and I’m starting that at Chef Fregz Special this month! Yes Chef Fregz Special is back! July 27th is the date.. but before I get all trigger happy let’s focus on why we are here.

For the next few posts I’m going to be focusing on condiments. Things we add to our meals but don’t think we can make at home.

Trust me there are really easy to make, well at least some of them. Today, we are looking at one of the most popular condiments worldwide. Dubbed the mother of all sauces…Mayonnaise a.k.a mayo! We got tired of adding the “nnaise”. Just too too long.

The mayo I’m making today shows the basic standard mayonnaise. I have added a to it with Smoked Paprika. Paprika is basically smoked Tatashe pepper that has been ground. Then, ground to a powder. It has a mild heat with a little sweetness. On its own is good but when it ’s now smoked paprika, that is now another level of awesome.

I know I have raved about it here before but trust me it’s a real superstar when it comes to seasoning your food. It works with chicken, fish, beef and even vegetables.

Today, it features in my mayonnaise most especially because my friend Hauwa Datti Garba took me to a restaurant where we had this paprika mayo that was house made. I think we ordered only starters that day because we wanted to eat more of the mayo.Mayonnaise is a tough job when you make it by hand, but when you do it with a food processor it is a breeze!

Here’s what you need to make your mayonnaise
2 large or 3 medium egg yolks
600ml vegetable oil (olive oil may be used but the flavour is too strong)
1/2 teaspoon salt
1-2 tablespoons lemon juice
A splash of vinegar or 1 teaspoon mustard (optional)
3/4 teaspoon smoked paprika
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How To
In a food processor (you can use the small hand processor for a small batch) place the egg yolks and turn it up to the medium speed. Mine has a just speed 1 and 2 and I went straight to 2. It was fast but not a turbine.

Now the most important thing is the oil. You need to pour it in a thin steady stream. This is why doing it with the traditional mix is serious wahala.
As the blade is running, pour the oil slowly in the thin steady stream and just watch the egg double in volume. Keep doing this for about 3 minutes or till it has almost tripled in volume. Then add the lemon juice, paprika and salt. Don’t forget the mustard and/or vinegar if you’re using.
Whizz again and add whatever oil is left. Then check that the seasoning is to your taste, and pour into a mason jar or whatever container you have.
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Fresh mayo like this can keep from about 4 days to a week.
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I recommend you use this on a beefy sandwich or on some roast chicken or in a potato salad.
P:S Please if you have some pureed garlic or some roasted garlic (even better) do add a little to the mix it would make the taste even better!

Before I sign off, please don’t forget Chef Fregz Special is on the 27th of July 2014…. go to your calendar now and lock that date in! It is happening at the GET arena in Oniru and starts 12noon.

Please visit www.cheffregz.com for full menu. God bless you as you come!

Have a great weekend people!

Ciao!

Chef Fregz loves to cook! He is a graduate of Le Cordon Bleu Paris Culinary Arts School in France and hosts monthly “Chef Fregz Specials” where he whips up a yummy menu with a different theme each time then everyone enjoys a taste. He also caters special events and private dinners. To find out more visit www.cheffregz.com. Chef Fregz provides premium private catering services. For bookings and orders email [email protected] – @Chef_Fregz on Instagram and Twitter. You can check out the Chef Fregz Page on Facebook as well.

20 Comments

  1. www.ANEMISTYLE.com

    July 19, 2014 at 2:07 am

    Nice tutorial….did not know mayo was this easy. Will try this.

  2. yassbeetch

    July 19, 2014 at 5:54 am

    Tx chef

  3. Funmi

    July 19, 2014 at 10:14 am

    Thanks dear….going to make mine

  4. Changing Faces

    July 19, 2014 at 4:51 pm

    BN, pls post Chimamandas latest essay. A must read

    • Me

      July 19, 2014 at 10:30 pm

      Ermm..Changing faces can u please post a link? Gracias in advance

  5. Mz Socially Awkward...

    July 19, 2014 at 10:16 pm

    *clears throat and raises hand* Errmm, is smoked paprika the same thing as the variant of chilli which we call “Cameroon Pepper”?

    • Ure

      July 21, 2014 at 6:04 pm

      i don’t think so. you know those big red pepper that makes stew thick, the one u slice to cook fried rice, that’s the one.

  6. Ure

    July 21, 2014 at 6:03 pm

    i cant wait to try this. thanks

  7. Anonymous

    July 23, 2014 at 1:58 pm

    What makes u a chef pls? Read abt this guy n his got a diploma in Le Cordon Bleu Culinary Institute,Paris which I heard is a cooking school. Pls update ur cv cos wat av read abt u isn’t enough to call u a chef. Thanks

    • Fregene Gbubemi

      July 24, 2014 at 2:08 am

      What else do you feel I need to achieve? to be called a chef?

    • obi-talk

      July 24, 2014 at 1:30 pm

      You re a great Chef, dear man! people love you and that’s all that matters.

    • Dunni Obata

      July 25, 2014 at 11:51 pm

      Le Cordon Bleu is just a cooking school, JUST!!!!! My goodness. Bros, I need to learn those cool as a cucumber type responses that you give to such elements. Yes, I was jealous. Your trip was an h-instrument of food torture. Hehehehe

    • Ngobeke

      July 25, 2014 at 1:35 pm

      Kai!! May you not choke on your own haterade…..Goodness!!!!

    • marc

      July 25, 2014 at 5:16 pm

      Whatever one calls himself, that’s what he is. U can still make a point without being rude n mean.

  8. isaid!

    July 23, 2014 at 4:24 pm

    All the meals this guy has made ,and you still question if he’s a chef? Ok, don’t call him a chef. He’s a cook. feel better?

  9. Fregene Gbubemi

    July 24, 2014 at 2:07 am

    Well you’re right and incorrect at the same time. paprika is basically tatashe pepper thats powdered while cameroun pepper is like a dried ghost chilli that I’m not sure has been smoked. So smoked paprika is smoked tatshe thats been powdered…. hope I’ve answered your question? thanks for reading! and sure pls use cameroun pepper with regular paprika for an extra kick! add a bit of lime as opposed to lemon for a super zing!

  10. Ajiri Ebegbare

    July 28, 2014 at 11:30 pm

    Welldone Chef Fregz! A lof Nigerain food bloggers call tatashe red bell pepper but its actually paprika not red bell pepper cos the taste is different, bell pepper is actually sweeter. Well Tatashe is naijaz version of red bell pepper.

  11. Monde

    August 7, 2014 at 1:14 pm

    This is @ Chef Fregz…..with all the insecurities and bad press about Nigeria recently.Please it would be great to see you without a knife in your mouth. Please you are fast or soon to be an international brand, sincerely i don’t think this is the image you need out there.
    The first thing I think when I see this pic of you with a knife in your mouth is terror.
    I know this is not the image you want.

  12. Annie

    January 4, 2016 at 1:32 pm

    Hi Ajiri, Please can one use fresh paprika in place of tatashe for nigerian foods? Does it come out tasting the same with tatashe? I mean using paprika instead of tatashe for moimoi, stew and the rest of nigerian recipes that calls for tatashe

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