Old Brooklyn Dog
Beef Hot Dog, Carrot Slaw, Spicy Aïoli
Chefs Lloyd Foust and Rachel Ventura of FrankieLynn Hot Dogs | Cleveland, OH
Adapted by StarChefs | July 2025 | Photo: Will Blunt
INGREDIENTS
Carrot Slaw:
Yield: 2 cups
6 medium carrots, peeled and grated
⅓ cup Pop Mustard’s smoked mustard
¼ cup Home Pantry’s hot pepper jam
Spicy Aïoli:
Yield: 3 cups
3 egg yolks
2 garlic cloves, minced
1 teaspoon Dijon mustard
½ cup Fuego Fermentations Scotch bonnet hot sauce
2 cups extra virgin olive oil
To Assemble and Serve:
Yield: 1 serving
1 beef hot dog
Hot dog bun
METHOD
For the Carrot Slaw:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Spicy Aïoli:
In a mixing bowl, add egg yolks, garlic, mustard, and hot sauce. Using a Vitamix Commercial immersion blender, mix to combine. With the machine running, slowly stream in oil, mixing until fully emulsified. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat and prepare a grill. Grill hot dog until evenly charred on all sides. Place inside bun. Top with desired amount Carrot Slaw and Spicy Aïoli. Transfer to a serving plate.
