AIOLI
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste; thin with water as needed. Serve with crudites.
- Olive Aioli
- Make Aioli. Stir in 3 tablespoons store-bought olive tapenade.
- Orange-Saffron Aioli
- Make Aioli with orange juice instead of lemon. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli
- See all 50 Game-Day Dips
AIOLI
Steps:
- Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
- The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.
AIOLI NOUVELLE ORLEANS
Source: SECRETS OF A NEW ORLEANS CHEF, Tom Cowman's Recipes, by Greg Cowman, University of Mississippi Press. I've used this for an accompaniment to virtually everything vegetable, fish or meat, and in any combination imaginable. It has the liberating taste of garlic, only somewhat refined. For those either new to garlic, or who have somewhat of an aversion to it, start with three cloves and work your way up to the specified 9. Chef Tom was one of the unheralded geniuses of New Orleans cooking. His nephew, Greg, was able to get a wonderful collection of his recipes published in SECRETS of a NEW ORLEANS CHEF, University of Mississippi press-well worth finding.
Provided by Charles Fortner
Categories Low Protein
Time 10m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend the garlic, mayonnaise, and lemon juice in a blender until smooth, then add the rest of the ingredients and blend again.
Nutrition Facts : Calories 237.5, Fat 19.7, SaturatedFat 2.9, Cholesterol 15.3, Sodium 430.9, Carbohydrate 15.9, Fiber 0.1, Sugar 4.1, Protein 0.8
AïOLI
This creamy garlic mayo is a great accompaniment for fried fish.
Provided by Jody Adams
Categories Condiment/Spread Egg Garlic Mustard No-Cook Quick & Easy Lemon Fall Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
- Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.
AïOLI
A creamy garlic hit, a perfect dip for steamed spring vegetables
Provided by Good Food team
Categories Canapes, Condiment, Snack, Starter
Time 5m
Number Of Ingredients 5
Steps:
- In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.
Nutrition Facts : Calories 661 calories, Fat 72 grams fat, SaturatedFat 10.5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
GARLIC AIOLI
Make and share this Garlic Aioli recipe from Food.com.
Provided by Penny Stettinius
Categories Sauces
Time 10m
Yield 1/2 cup, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Whisk ingredients together.
Nutrition Facts : Calories 58.8, Fat 4.9, SaturatedFat 0.7, Cholesterol 3.8, Sodium 105.2, Carbohydrate 4, Sugar 1, Protein 0.2
EASY AïOLI
This versatile condiment is also great with bread or crudités.
Provided by Amy Finely
Categories Condiment/Spread Garlic No-Cook Vegetarian Quick & Easy Mayonnaise Lemon Bon Appétit
Yield Makes about 2/3 cup
Number Of Ingredients 5
Steps:
- Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
REAL AIOLI
Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g
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