Beef Carpaccio with Pickles and Mustard Aioli with homemade mayonnaise and homemade pickled cucumbers

👨‍🍳 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 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
    Wash the cucumbers and arrange them in a clean jar, upright and tightly packed, with the garlic and dill between them.

    Jar

    💡Fresh, firm cucumbers, tightly packed and completely covered with water: a cucumber sticking out of the water softens and grows mold.
11. 11
    Dissolve the salt in the water and pour over the cucumbers until they are completely covered.
12. 12
    Close and leave at room temperature for 3–7 days, until the cucumbers turn olive green and are as sour as you like.

    💡Taste the water after a day: it should be as salty as seawater. Add salt or water as needed.
13. 13
    Move to the fridge: the cold stops the fermentation.

    Refrigerator
14. 14
    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