Homemade Spicy Mayo

Crave Fishbar's Todd Mitgang is an Art of Food alum. Last year, he was paired with Robert Cottingham's “Women and Girls,” and made a Faroe Island Salmon Crude with banana pepper relish and crushed sunchokes. The year prior, he was paired with Roy Lichtenstein's “Thinking Nude,” and created a naked salmon dish to compliment the artwork. “We had a lot of fun. Chefs like challenges, and what was unique about it was coming up with a pairing that somehow was inspired by the piece of art...When we go to these tasting events, we get the chance to create something totally unique.” While we wait to see what he cooks up this year for The Art of Food, Mitgang is sharing his favorite recipe with us. “I love to make this homemade spicy mayonnaise at home to use as a condiment for um, EVERYTHING,” says Mitgang. Spicy Aioli Break these up in a food processor... 4 Thai Chilis Then Add And Puree... 10 Egg Yolks 6 T Dijon Mustard 2/3 Cup Of Siracha Sauce 1/2 Cup Tamari Soy Sauce 1/2 Cup Lime Juice Then Slowly Add In... 4 Cups Of Canola Oil & 2T Of Hot Sesame Oil Find out what Todd is serving up at The Art of Food this year by visiting: www.artoffoodny.com