Chef Joey is enjoying his first Memorial DayπŸ‡ΊπŸ‡Έ weekend with Gigi!!πŸ’—πŸ’— …

Chef Joey and his lil’ girl!πŸ˜ŠπŸ’šπŸ˜Š

… So here’s something short and not-so-sweet from our takin’-it-easy, Webster-Square epicure!πŸ˜‰

Chef Joey

French Vinaigrette and β€œAiloli”

Text, recipes and photos by Chef Joey

This is the best salad dressing recipe ever! Add fresh tomato and cucumber to the dressing and you will be hooked for life – or β€œPour la vie!”

French Vinaigrette:

Olive oil

Red wine vinegar

Dijon Mustard

Garlic – 1 large clove

Egg Yolk (optional)


Mince the garlic fine, fine on a cutting board …


.. and sprinkle with salt.

Using the back of your knife like spreading peanut butter, go back and forth, making a paste until soft.

Scoop into your bowl.

Add 1 tablespoon of the mustard. Mix. Add the egg yolk (optional) and about ΒΌ cup vinegar. With a whisk mixing quickly pour SLOWLY Β½ cup oil into the mix so it thickens into a mayo like consistency.

… Add more oil for a looser dressing. Enjoy!



Ailoli is a homemade mayonnaise made of eggs, oil, mustard and an obscene amount of fresh garlic!

The dinner? Poached fish, vegetables or meats, served with steamed potato, carrots, broccoli, cauliflower, ripe tomato and a hardboiled egg.

You spread the garlic mayo on your protein and whatever else you want, actually, and it is seriously the BOMB.





The BOMB.πŸ’—πŸ’—πŸ’—πŸ’—πŸ’—πŸ’—πŸ’—