AïOLI
From Tricia Robinson of A Taste of Provence.
Provided by David
Number Of Ingredients 4
Steps:
- 1. Crush the garlic cloves with the salt in a mortar or deep bowl until you have a smooth paste. Take out some of it as it may be too much; you can add it back later.
- 2. Add the egg yolk. Anchor the bowl down by tying a dishtowel around it tightly, if necessary.
- 3. Using a fork or whisk, add the oil to the egg and garlic mixture starting very slowly, drop by drop. I like to use a spout in an olive oil bottle to regulate the flow but you can also drip the oil in from a spoon. As the mayonnaise thickens continue to add the oil in a very thin stream. Continue until all the oil has been incorporated.
- 4. If it gets too thick you can dilute it slightly with a tablespoon of warm water - don't add more oil, it will just get thicker. Taste, and add more of the garlic, if desired.
- This recipe can easily be doubled, and you can make the aïoli in a food processor but the texture and taste is not as fine as hand-made.
MICHELLE'S FRENCH MAYONNAISE IN A FLASH!
My French friend came over for lunch recently & as we stood in the kitchen chatting & sampling the fine wine, I thought I'd impress her and whip up a homemade mayonnaise for the eggs! As I started my drop by drop method, she laughed and showed me this AMAZING way of making mayonnaise in a flash! The only criteria seemed to be the bowl, or lack of a bowl - she uses an old fashioned TALL glass measuring jug, which I also happen to have. Once you have made it this way, you will never go back to the drop by drop way ever again! Here's Michelle's Mayonnaise!
Provided by French Tart
Categories European
Time 4m
Yield 1 1/2 Pint
Number Of Ingredients 7
Steps:
- Take a tall measuring jug or a tall glass container - it must be tall apparently!
- Put the egg yolks, Dijon mustard, garlic if using, salt & pepper in the jug. Mix them together.
- Pour in the oil.
- Using a hand blender - plunge it all the way to the bottom and then turn it on.
- NOTE: (The hand blender is one of those long thin ones, that has concealed blades underneath at the bottom.).
- Then very slowly pull it up towards the top of the jug, you will see the mixture turning into mayonnaise as you pull it up!
- Add the lemon juice as soon as your mixture has turned into mayonnaise!
- Blitz it again with the hand blender, taste & season again if you wish.
- Store in a jam jar for up to a week in the fridge.
- N.B. If you don't have a container which holds 500 ml, you can halve the quantities with no problem at all.
- Et voila, c'est parfait!
Nutrition Facts : Calories 2714.6, Fat 302, SaturatedFat 41.7, Cholesterol 442.7, Sodium 1683.7, Carbohydrate 4.2, Fiber 0.4, Sugar 1.1, Protein 7
CLASSIC AïOLI - FRENCH GARLIC MAYONNAISE
Aïoli is a Provencal garlic sauce (the name Aïoli is Provençal) used, like a mayonaise, on a variety of dishes, but delicious in fish stews, soups, fresh vegetables and roasted vegetables.
Provided by French Tart
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a mortar, crush the garlic into a fine paste with the salt.
- Add the egg yolks and salt lightly again if needed.
- Mix in the olive oil very slowly until you obtain a smooth paste and the mixture is glossy.
- Add the lemon juice to taste and continue to mix to achieve a smooth emulsified sauce.
Nutrition Facts : Calories 700.8, Fat 77.7, SaturatedFat 11, Cholesterol 62.9, Sodium 5, Carbohydrate 2.6, Fiber 0.1, Sugar 0.2, Protein 1.2
EASY GARLIC AIOLI
Garlic Aioli is the classic, unmistakably delicious way to dip and top a variety of your favorite foods. This incredibly fast and easy classic aioli recipe is going to add a citrusy, creamy flavor to anything it touches!
Provided by Julie Blanner
Categories Condiment
Time 5m
Number Of Ingredients 5
Steps:
- Combine ingredients in food processor.
- Turn processor on and blend until smooth aioli forms, about a minute. Turn processor off, scrape sides, process again until well combined.
Nutrition Facts : Calories 128 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 216 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROUILLE - FRENCH MAYONNAISE
This is posted in response to a request. I haven't made it but from the pictures I can tell it is a beautiful golden color worthy of trying!
Provided by TishT
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Infuse by combining saffron, lemon peel and shallots into a pot.
- Boil the ingredients with white wine, and heat until the mixture is almost dry.
- Let the mixture come all the way down to room temperature.
- Then place the mixture in the food processor As you are blending, add six whole cloves of garlic and six egg yolks.
- Make sure everything is completely pureed before drizzling in about two cups of olive oil.
- By the time your mixture is nice and thick, you're done.
- (If the processor binds up, splash in a little water!).
Nutrition Facts : Calories 1092.6, Fat 114.8, SaturatedFat 17.4, Cholesterol 314.7, Sodium 18.2, Carbohydrate 4, Fiber 0.1, Sugar 0.8, Protein 4.4
FRENCH AIOLI
This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Recipe courtesy of Allrecipes.com. Posted for Zaar World Tour II.
Provided by Stacky5
Categories Sauces
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.
Nutrition Facts : Calories 253.6, Fat 28, SaturatedFat 4.1, Cholesterol 47.2, Sodium 2.6, Carbohydrate 0.7, Sugar 0.1, Protein 0.7
AIOLI
This classic sauce is the perfect match for everything from French fries to poached fish. While the traditional method requires just a bowl, whisk and elbow grease, we also tried making it in a mini food processor and it works just as well. Three cloves of garlic will produce a strong but not overpowering flavor, so scale up or down as you desire. We found a combination of half neutral oil and half olive oil strikes the right balance with a subtle olive oil flavor that's not too grassy or bitter.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Smash the garlic cloves with the side of a chef's knife and sprinkle with 1/2 teaspoon salt. Finely chop the garlic, using the side of the knife to periodically mash it against the cutting board, until it becomes a smooth paste. (You can also do this in a mortar and pestle.)
- To make the aioli in a mini food processor, put the garlic paste in a mini food processor, add the lemon juice and egg yolks and pulse to combine. With the machine running, add the neutral oil a few drops at a time, making sure it incorporates into the yolks and the mixture emulsifies. Once all of the neutral oil is added, scrape down the sides of the work bowl and add the olive oil in the same manner. (If the machine seems like it is working too hard or straining while adding the oil, add the tablespoon of water at this point to loosen the mixture a bit; otherwise, add the tablespoon of water once all of the oil has been added.) Mix in the cayenne. The aioli should be thick, shiny and smooth, with a spreadable consistency similar to jarred mayonnaise. If you want a slightly thinner sauce, add 1 to 2 tablespoons additional water slowly, with the machine running, until you reach the desired consistency. Serve chilled or at room temperature.
- To make the aioli by hand, dampen a kitchen towel and roll up. Form the towel roll into a circle and anchor a bowl in the center. Whisk together the garlic paste, lemon juice and egg yolks in the bowl. Whisk the oils into the mixture as directed above, using one hand to add the oil drop by drop and the other to whisk constantly. Add the oil very slowly at first. Once the mixture has formed a thick emulsification, you can stream the oil in a little faster. If it gets too thick, add the water to loosen it up and continue. Mix in the cayenne.
CLASSIC AïOLI - FRENCH GARLIC MAYONNAISE
How to make Classic Aïoli - French Garlic Mayonnaise
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- In a mortar, crush the garlic into a fine paste with the salt.
- Add the egg yolks and salt lightly again if needed.
- Mix in the olive oil very slowly until you obtain a smooth paste and the mixture is glossy.
- Add the lemon juice to taste and continue to mix to achieve a smooth emulsified sauce.
More about "classic aïoli french garlic mayonnaise food"
AIOLI (GARLIC MAYONNAISE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 110Calories 253 per servingCategory Condiment
HOW TO MAKE HOMEMADE AIOLI - LAYLITA'S RECIPES
From laylita.com
4.2/5 (99)Total Time 30 minsCategory Condiments, Sauce
- There are many stories about making aioli being an exercise of faith: sometimes, the olive oil blends and solidifies with the egg, and sometimes it doesn’t, no matter how hard, long or fast the ingredients are whisked. It’s happened to us, and then we learned. Time to teach magic.
- Separate the white and yolk of an egg by breaking the shell half open and gently dropping the yolk back and forth; the yolk must stay whole and not break during the process.
GARLIC AIOLI RECIPE (CLASSIC AND CHEATER) FROM THE FOOD ...
From thefoodcharlatan.com
4.7/5 (10)Total Time 15 minsCategory AppetizerCalories 259 per serving
- See photos.Add the salt and garlic to a blender, or if you plan to use an immersion blender, add it to a mason jar or whatever to want to blend in.* (See note if you are not using a blender!) Add about 1 teaspoon lemon zest to the garlic and salt. (I love to use my microplane grater for zesting.
BEST CLASSIC AIOLI RECIPE - HOW TO MAKE CLASSIC AIOLI - DELISH
From delish.com
Cuisine American, FrenchCategory Vegetarian, Side DishOccupation Assistant Food EditorTotal Time 15 mins
- In a medium bowl, whisk together egg yolks, garlic, lemon juice, and salt until yolks have become paler in color and the garlic is completely incorporated.
HOW TO MAKE AIOLI (GARLIC MAYONNAISE ... - LARDER LOVE
From larderlove.com
5/5 (1)Total Time 15 minsCategory Dips, SaucesCalories 168 per serving
MAKE EASY GARLIC AIOLI FROM SCRATCH ... - PINCH AND SWIRL
From pinchandswirl.com
Ratings 10Calories 128 per servingCategory Condiment
- Add egg yolks, garlic, lemon juice and avocado oil to a 2-cup glass measuring cup (or other container that is just large enough to allow the head of your blender to reach the bottom). Place the head of an immersion blender on the bottom of the pitcher; turn it on to its highest speed. When you see aioli beginning to form, slowly lift the blender head from the bottom and move it up and down and side to side until all of the oil is incorporated.
- Add olive oil in a slow, steady stream, whisking constantly until emulsified. Whisk in salt and serve or refrigerate. Store refrigerated in a sealed container for up to 4 days.
CLASSIC AIOLI RECIPE - MARIE BOUSQUET | FOOD & WINE
From foodandwine.com
Servings 1.67
- In a mortar, pound the garlic cloves with 1 teaspoon of sea salt until a thick paste forms. Scrape the mixture into a glass or stainless steel bowl, stir in the egg yolks and let stand for 5 minutes.
- Set the bowl on a damp kitchen towel (to hold the bowl steady) and begin whisking in the olive oil a few drops at a time. Slowly add 1/2 cup of the olive oil, whisking constantly; as the aioli begins to thicken, you can add the oil in a thin stream. When the aioli is very thick, add 2 teaspoons of the lemon juice. Gradually whisk in another 1/4 cup of the olive oil, then 2 more teaspoons of the lemon juice. Whisk in the remaining 1/4 cup of olive oil, add the 2 remaining teaspoons of lemon juice, then whisk in the vegetable oil. When all of the vegetable oil has been incorporated, season the aioli with lemon juice and sea salt to taste.
CHIPOTLE AIOLI: SPICY HOMEMADE SANDWICH SPREAD - RESTLESS ...
From restlesschipotle.com
4.5/5 (2)Category Appetizer/ Sandwich FillingCuisine Tex-MexCalories 100 per serving
BEST GARLIC AIOLI RECIPE - HOW TO MAKE GARLIC AIOLI
From thepioneerwoman.com
5/5 (2)Category Dinner Party, Appetizers, EggsServings 1-2Total Time 10 mins
- Using a large whisk, combine the egg yolks, garlic, Dijon mustard, lemon juice, 1 teaspoon water, salt and black pepper in a medium bowl.
AIOLI ON FRIDAYS IN PROVENCE - PERFECTLY PROVENCE
From perfectlyprovence.co
Cuisine French, ProvencalCategory Condiment, Main DishServings 6Total Time 1 hr
LE GRAND AIOLI IS A PROVENCAL CLASSIC RECIPE - PERFECTLY ...
From perfectlyprovence.co
Cuisine French, ProvencalCategory Main DishServings 6Total Time 1 hr 30 mins
- Boil each vegetable separately and stop the cooking when the vegetable is tender but not overcooked (shock in cold water) drain and reserve.
- Boil the mussels with 1 tablespoon olive oil, stop as soon as they are open. Keep only one half of the shell (the one with the mussel of course)
- Make 6 cylinders with the 3 potatoes and boil them in water with salt and saffron until tender, keep warm.
- In a baking dish, add olive oil, salt pepper and place the 6 fillets of fish, add more salt and pepper and a few leaves of the herbs of your choice, cover with cling film or aluminium foil.
LE GRAND AïOLI FROM PROVENCE - PERFECTLY PROVENCE
From perfectlyprovence.co
Cuisine FrenchCategory Main DishServings 6Total Time 1 hr
GARLIC AIOLI MADE FROM SCRATCH: THE ULTIMATE FRENCH FRY ...
From foodal.com
3/5 (2)Total Time 20 minsCategory Dips And SpreadsCalories 188 per serving
- 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.
AIOLI SAUCE (PROVENCAL GARLIC SAUCE) - MON PETIT FOUR®
From monpetitfour.com
4.4/5 (11)Total Time 15 minsCategory Side DishCalories 1565 per serving
- Tear up the bread into small chunks and place in a small bowl. Pour the milk over the bread and give it a stir. Let the bread soak in the milk for 10 minutes. Clump up the bread into a ball and place in the corner of a kitchen towel. Wring the towel to squeeze out the milky liquid from the bread.
- Drop the bread into the bowl of a food processor, add the garlic cloves, and pulse the mixture until you get a smooth paste. Add the salt and egg yolk, then give the mixture a blend until they're well-incorporated.
- Now, slowly stream the olive oil into the food processor as it's blending, pouring the oil in bit by bit. Once the oil has been blended in, add the juice of the lemon. Taste test and add more lemon if desired. Otherwise, if the sauce is too thick, you can add hot water, one tablespoon at a time. The sauce should be thick and heavy enough to hold it's shape on your spoon, yet it should be able to fall off your spoon in a steady, ribbon-like fashion.
CLASSIC FRENCH AIOLI RECIPE | AGFG
From agfg.com.au
- Scrape the mixture into a glass or stainless steel bowl, stir in the egg yolks and let stand for 5 minutes.
- Set the bowl on a damp kitchen towel (to hold the bowl steady) and begin whisking in the olive oil a few drops at a time. Slowly add 1/2 cup of the olive oil, whisking constantly; as the aioli begins to thicken, you can add the oil in a thin stream. When the aioli is very thick, add 2 teaspoons of the lemon juice.
- Gradually whisk in another 1/4 cup of the olive oil, then 2 more teaspoons of the lemon juice. Whisk in the remaining 1/4 cup of olive oil, add the 2 remaining teaspoons of lemon juice, then whisk in the vegetable oil.
AïOLI - GARLICKY MAYO - THE VEGGIE TABLE - VEGAN AIOLI
From theveggietable.com
Time 5 minutesYield 2 cupsTools small bowlrubber spatulagarlic press or knifeEstimated Reading Time 30 secs
AïOLI GARNI (GARLIC MAYONNAISE ... - THE GILDED FORK™
From gildedfork.com
Estimated Reading Time 2 mins
AIOLI (QUICK) RECIPE - COOKSINFO FOOD ENCYCLOPAEDIA
From cooksinfo.com
Category SaucesTotal Time 10 mins
FRENCH CUISINE | AIOLI - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
Estimated Reading Time 40 secs
AIOLI | RECIPES - GOODTOKNOW
From goodto.com
Cooking 25 minPrep 25 minmakes 350mlTotal Time 50 mins
AIOLI (GARLIC) CAYENNE SAUCE - COOKING DUDE
From cookingdude.com
Estimated Reading Time 1 min
AïOLI PROVENçAL - RECIPES
From honestcooking.com
Cuisine French/MediterraneanAuthor Ruby RasaServings 6Category Sauce And Main Meal
CLASSIC AIOLI | RECIPES SQUARED
From recipessquared.com
AIOLI RECIPE - GARLIC MAYONNAISE SAUCE
From easy-french-food.com
CLASSIC AOLI FRENCH GARLIC MAYONNAISE RECIPES
From tfrecipes.com
FRENCH CLASSIC AIOLI SAUCE
From theupscalekitchen.blogspot.com
CLASSIC AïOLI - FRENCH GARLIC MAYONNAISE
From worldbesteuropeanrecipes.blogspot.com
CLASSIC FRENCH MOTHER SAUCES: MAYONNAISE - SAVEUR
From saveur.com
AIOLI RECIPE A COUPLE COOKS – MUSIC ACCOUSTIC
From musicaccoustic.com
GARLIC MAYONNAISE AIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
CLASSIC AïOLI - FRENCH GARLIC MAYONNAISE RECIPE - FOOD.COM
From pinterest.com
CLASSIC MAYONNAISE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE AïOLI - THE CLASSIC FRENCH GARLIC MAYONNAISE ...
From pinterest.com
EASY SHORTCUT CLASSIC GARLIC AIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
MAYONNAISE AND GARLIC RECIPES (4479) - SUPERCOOK
From supercook.com
CLASSIC GARLIC AIOLI | CANADIAN LIVING
From canadianliving.com
WHAT IS GARLIC AIOLI? HOW DO YOU MAKE IT? - GARLIC STORE
From garlicstore.com
AIOLI- GARLIC MAYONAISE 88B
From mungfali.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love