Carrabbas Garlic Aioli Food

CARRABBA'S ITALIAN DIP MIX

Carrabba's Italian Dip Mix image

Make and share this Carrabba's Italian Dip Mix recipe from Food.com.

Provided by cutecuts in S.W. Fl

Categories Low Cholesterol

Time 10m

Yield 8 tbls

Number Of Ingredients 9

Ingredients

1 tablespoon crushed red pepper flakes
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic clove
1 teaspoon salt

Steps:

Grind together and put 1 tablespoon of mixture on plate.
Pour extra virgin olive oil over and mix together with mixture.
Dip warm french bread in the mixture.

Nutrition Facts : Calories 12.2, Fat 0.2, SaturatedFat 0.1, Sodium 293.4, Carbohydrate 2.7, Fiber 0.9, Sugar 0.2, Protein 0.6

ROASTED GARLIC AIOLI

Roasted Garlic Aioli image

Provided by Guy Fieri

Categories condiment

Time 1h

Yield 1 cup

Number Of Ingredients 10

Ingredients

2 to 3 whole heads garlic
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1/2 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Dash Worcestershire sauce
Chopped fresh parsley, for garnish

Steps:

Preheat the oven to 425 degrees F.
Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

ROASTED GARLIC AIOLI

Roasted Garlic Aioli image

Make and share this Roasted Garlic Aioli recipe from Food.com.

Provided by startnover

Categories Sauces

Time 1h45m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 large head of garlic
2 tablespoons olive oil
2 egg yolks
1 minced garlic clove
1 small lemon, juice of
1/4 cup water
1/4 teaspoon salt
1 pinch ground cayenne pepper
1 1/2 cups extra virgin olive oil

Steps:

Roast the garlic head by cutting a thin slice off the very top of the head to expose the tops of all the cloves. Set the head in a shallow baking dish, and drizzle 2T olive oil over the head and season with salt and pepper.
Cover w/ foil.
Bake in a 300 degree oven for 1-1/2 hours till garlic is very soft.Set aside.
When cool squeeze the pulp out of the garlic into a blender and add egg yolks, garlic, lemon juic, water, salt, and cayenne.
Puree till smooth.
With motor running add the reserved oil from roasted garlic plus the additional 1-1/2 c oil in a slow steady stream and continue processing till emulsified.

Nutrition Facts : Calories 1631.3, Fat 179.7, SaturatedFat 25.7, Cholesterol 188.8, Sodium 305.2, Carbohydrate 8.1, Fiber 0.5, Sugar 0.8, Protein 3.6

GARLIC AIOLI

Garlic Aioli image

Provided by Food Network

Categories condiment

Yield about 3/4 cup

Number Of Ingredients 7

Ingredients

3 garlic cloves, chopped
*1 large egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 turns freshly ground black pepper
1/2 cup olive oil

Steps:

Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

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Whisk until the mixture loosens up a bit. A few drops at a time, continue whisking in oil until the aioli comes together. Whisk in the garlic paste and fresh parsley. Season to taste …
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Using either a mortar and pestle or a cutting board and a sharp knife, pound (or chop) the garlic cloves with a pinch of salt until you create a paste. Set aside.
In a sturdy bowl with a hefty bottom, whisk together the egg yolks and 1/2 teaspoon salt. Once the eggs are emulsified and a uniform yellow, slowly begin adding a drop of oil at a time, vigorously whisking as you pour to keep the mixture thick.
When the aioli has become very thick and stiff, continue to whisk while adding 1/4 teaspoon water and the lemon juice in a thin stream. Whisk until the mixture loosens up a bit.
A few drops at a time, continue whisking in oil until the aioli comes together. Whisk in the garlic paste and fresh parsley. Season to taste with additional salt if necessary. Store in an airtight container in the fridge for 2-3 days.

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Preheat oven to 400°. Cut off pointed end of garlic; place garlic on a piece of foil, and drizzle with 1 tablespoon oil. Wrap tightly, and roast at 400° for about 45 minutes or until soft. Remove from oven, and let cool; squeeze pulp from garlic cloves. Place roasted garlic in a blender or food processor with egg and next 5 ingredients, and process, adding canola oil and 1/4 cup olive oil in a slow, steady stream, until mixture thickens. Refrigerate in an airtight container up to 4 days.

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