Mortadella Corn Dogs | Club House for Chefs

Ingredients

• BBQ Aioli | Serves 4
• 2 Egg yolks
• 15 ml French’s Dijon Mustard
• 3 dashes Worcestershire sauce
• 15 ml White wine vinegar
• 150 ml Canola, grapeseed, or sunflower oil
• 10 ml Lemon juice
• 45 ml BBQ sauce
• 1/2 tsps Club House ® Sea Salt, French Mediterranean
• 1/2 tsps
• Corn Dog Batter | Serves 4
• 200 g AP Flour
• 200 g Cornmeal
• 50 g Cornstarch
• 1 tsps Baking powder
• 1 tsps Baking soda
• 2 Egg whites
• 1 tbsps Black Sesame Seeds
• 1 tbsps Club House ® Sea Salt, French Mediterranean
• 250 ml Soda water
• 1 tbsps
• Corn Dogs | Serves 4
• 80 g Mortadella, sliced lengthwise into 4 pieces
• 4 each Skewers