Vadouvan is a French take on an Indian masala, redolent of warm spices and a hint of feugreek. The Marc’s exec chef Brian Cruz made a rich, aioli to top mild chicken sausage.
Kitchen: The Marc
Paired with: Dirty Laundry Riesling.
| 4-6 | Chicken Mettwurst Sausages, meat crumbled |
Vadouvan Aioli
| 6 | egg yolks |
| 6 c | vegetable oil |
| 50 ml | white wine vinegar |
| 25 ml | lemon juice |
| 6 T | onion powder |
| 2 T | garlic powder |
| 1 t | ground fenugreek |
| 1 T | ground cumin |
| 1 t | ground cardamom |
| 1 t | dry mustard |
| ½ t | espellete powder* |
| ½ t | ground nutmeg |
| ¼ | ground clove |
Combine spices and 2 cups oil in a saucepot over medium heat for 5 minutes. Remove from heat and cool. Whisk in the rest of the oil and the egg yolk until emulsified and creamy. Adjust the consistency with lemon juice.
Mold chicken mettwurst meat into balls (or brochette). Bake in a 350ºF oven until almost done. Finish on the grill just before serving. Place cooked mettwurst on plate and drizzle with the Vadouvan aioli. Finish with some pea sprouts and serve with a nice chilled glass of Dirty Laundry Riesling.
Makes about 24 portions.
* Espelette powder (piment d’Espelette), used in French cuisine, is made from a pepper grown in the Basque region. A good Spanish hot paprika or Aleppo powder could be substituted.