Olive Mayonnaise Dip

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Making olive mayonnaise dip requires you to start out with mayonnaise, chopped garlic and Italian parsley. Make olive mayonnaise dip with help from a Chef de Cuisine and Executive Pastry Chef in this free video clip.

Part of the Video Series: Italian Appetizers
Promoted By Zergnet


Video Transcript

I'm Mary Beth Johnson. I'm a Chef de Cuisine and executive pastry chef. I'm going to show you how to make an olive mayonnaise dip, Italian style. What I do is first I start with mayonnaise, okay, chopped garlic, Italian parlsey. I have a variety of chopped mixed olives you can see what I started with here. We have olive oil because we're going to make an aioli and then we have basil and fresh Italian seasoning, salt and pepper and a little bit of Dijon mayonnaise. First I'm going to take the mayonnaise. I have a cup here. It depends on how many people you are serving but I start with a cup and I want to add the garlic and the olive oil to it. And this is about a teaspoon of minced garlic, fresh minced garlic. Then I want to take the olive oil, that's about two tablespoons of olive oil and I want to mix that up. And you can see this is a typical aioli, mayonnaise, garlic, olive oil. And now you want to add in your seasonings, a little bit of pepper, a little bit of salt, it's upto you how much and we've got Italian seasoning, we've got basil. I've got Italian parlsey. Then we're going to add in a little bit more mustard, Dijon mustard to give it a flavor profile. So it just doesn't taste like mayonnaise and this is the consistency. Now I'm going to add the chopped olives. And you really want this to sit in the refrigerator so that the flavors can combine and it just adds so much more of a flavor profile and you're ready to serve once you remove it from the refrigerator. I'm Chef Mary Beth. This is my version of a mayonnaise olive appetizer.


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