Part 4/6:
While the chicken cooks, Paola transitions to making the mayonnaise, a crucial component of the Chicken Salpicão. She shares her secret ingredient: miso paste, which elevates the flavor profile beyond the traditional mayonnaise recipe. Using an entire egg rather than just the yolk, Paola’s approach to mayonnaise preparation is friendly to home cooks.
She instructs on the incorporation of mustard and oil in a careful emulsification process, highlighting the importance of adding the oil slowly. A splash of lemon juice or vinegar is added to perfect the consistency, resulting in a rich and creamy mayonnaise that complements the chicken splendidly.