Beef Carpaccio with Pickles and Mustard Aioli with homemade mayonnaise – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Wrap the meat in plastic wrap and freeze 40–60 minutes, until it firms up a little and is easy to slice.

   Plastic wrapFreezer
2. 2
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
3. 3
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
4. 4
   Add the lemon juice and stir. Taste and adjust the seasoning.
5. 5
   In a small bowl, stir together the mayonnaise, mustard, lemon juice and garlic and chill until serving.

   Bowl
6. 6
   Mix the gluten-free soy sauce, vinegar, date syrup and olive oil in a small bowl, until the date syrup dissolves.

   Bowl
7. 7
   Cut the meat against the grain into paper-thin slices.

   KnifeCutting board
8. 8
   Arrange the slices close together in a single layer on a sheet of plastic wrap, cover with another sheet and pound gently with the flat side of a meat mallet, until the meat is thin and spread out, without tearing.

   Plastic wrapMeat mallet
9. 9
   Peel off the top sheet of plastic, flip the meat onto a cold plate and peel off the second sheet.
10. 10
    Sprinkle the salt and black pepper over the meat and serve with the pickles on the side, tbsp aioli and a small bowl of the dipping sauce.

    Bowl