Aïoli Food
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.
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
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
SPICY CHILI AIOLI
Originally inspired by a local sushi restaurant, I went through a number of different aioli recipes until I finally found a basic combination of ingredients, all of which have become the foundation for this and a couple of other recipes. We enjoy this on just about everything - crab cakes, fish tacos, sushi, vegetables, you name it... If you enjoy this, please also try my curry and saffron aioli recipes for a different twist... A couple of notes with respect to ingredients. Avoid substitutions where possible - I tried a number of different recipes before I arrived at this one, and some of them weren't so pleasant... Please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Chili garlic oil can be found at just about any asian grocery - the main ingredients are garlic, chili, and oil. It is very thick in appearance and looks like the result of dried chilies, garlic, and oil being pureed in the food processor. This isn't to be confused with Sriracha or chili sauce. While chili garlic oil is a great condiment, it tastes very different than chili paste. If you need a photo example of chili garlic oil to assist you in your shopping adventures, z-mail me.
Provided by jpknight22
Categories Sauces
Time 10m
Yield 1 1/4 cups, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
- Add pressed garlic and chili paste and continue to mix once again until uniform in texture.
- Serve aioli in a small ramekin, bowl, or directly on top of food and garnish with a sprinkle of cayenne pepper. Serve cool to slightly below room temperature.
Nutrition Facts : Calories 93.2, Fat 7.8, SaturatedFat 1.1, Cholesterol 6.1, Sodium 167.2, Carbohydrate 6, Sugar 1.6, Protein 0.3
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 SAUCE
This garlic-laden mayo is a sauce for people who take to garlic. Use as a sauce or dip for a whole host of cooked and raw vegies, greens, hard cooked eggs and seafood. As an appetizer spread for bread
Provided by TishT
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place all ingredients, except the olive oil, into a bowl and whisk until thoroughly blended.
- If you have an electric mixer with wire beaters, use them during this next step, or continue with the whisk.
- While beating constantly, add the oil a few drops at a time.
- Slowly increase the flow to a light drizzle until you've used all the oil and the sauce has thickened.
- Allow the sauce to meld at room temp for several hours before using.
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