|French’s Dijon Mustard||15 mL|
|dashes Worcestershire sauce||3|
|White wine vinegar||15 mL|
|Canola, grapeseed, or sunflower oil||150 mL|
|Lemon juice||10 mL|
|BBQ sauce||45 mL|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Club House Pepper, Black Ground||1/2 tsp|
|Corn Dog Batter|
|AP Flour||200 g|
|Baking powder||1 tsp|
|Baking soda||1 tsp|
|Black Sesame Seeds||1 tbsp|
|Club House Sea Salt, French Mediterranean||1 tbsp|
|Soda water||250 mL|
|Club House La Grille Fiery Habanero & Roasted Garlic||1 tbsp|
|Mortadella, sliced lengthwise into 4 pieces||80 g|
This recipe was created for Club House for Chefs by: Alessandro Vianello, Executive Chef of Gooseneck Hospitality in Vancouver.
For the BBQ Aioli: Whisk the yolks, French’s Dijon Mustard, Worcestershire sauce, and vinegar together. Slowly drizzle the oil into the mixture whisking constantly. Add the lemon juice and adjust the consistency with some more oil if it’s too thin. Add the BBQ sauce. Adjust the seasoning with Club House Mediterranean Sea Salt, Fine Grind and Club House Black Pepper, Ground.
For the Corn Dog Batter: Combine all the dry ingredients well. Add the soda water until the consistency of the batter in similar to pancake batter.
For the Corn Dogs: Skewer the mortadella pieces. Set your deep fryer to 350 degrees. Dip the mortadella in the batter and fry for about 4 to 5 minutes until golden brown.
For Serving: Plate corn dogs on plate and serve with a side of BBQ aioli.