Easy Aioli Food

2 MINUTE HOMEMADE AIOLI

Steps:

• Place all ingredients in a large cup with the eggs at the bottom and the oil at the top.
• Blend with an immersion blender, slowly working from bottom to top, until ingredients are combined and thick.

AïOLI

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.

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.

EASY AïOLI

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.

EASY AIOLI

Steps:

• Add the garlic: Whisk in half the garlic. Taste and add more salt and garlic if you like.
• Adjust the consistency: If the aioli is thicker than you like, whisk in a few drops of water or lemon juice. If it is too thin, slowly whisk in more oil.
• Store: Place in a small bowl, cover with plastic, and refrigerate until ready to use. Aioli will keep, refrigerated, for 3 to 5 days.

CHEATER'S AIOLI

Steps:

• In a small, shallow bowl, combine the pressed garlic and lemon juice. Stir to combine and spread it into an even layer so the juice can work its magic. Sprinkle lightly with salt. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic's flavor.
• Place a fine mesh strainer over another bowl. Using a silicone or rubber spatula, scoop the contents of the bowl into the strainer, then press on the garlic with the spatula to get as much juice out as possible. Discard the garlic.
• Stir the mayo into the garlicky lemon juice until combined. Taste, and adjust only if necessary-if the garlic flavor is overwhelming, stir in more mayonnaise by the tablespoon. If you want it to taste a little more interesting, add the Dijon mustard. For more tang, add another little squeeze of lemon juice.
• Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.

QUICK GARLIC AIOLI

Steps:

• Stir mayonnaise, garlic, lemon juice, and cayenne pepper together in a small bowl. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

AIOLI

Steps:

• Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you've blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and any extra flavours (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.
• Try this: Lemon -or basil- flavoured aioli is good with salads, all types of fish, and in seafood soups. It's also great with roasted fish, chicken or pork, and is a classic with salmon.

EASY GARLIC AIOLI (GARLIC SPREAD)

Steps:

• In a bowl whisk together all ingredients.
• Cover and chill for a minimum of 3 hours before using.
• DELICIOUS!

AIOLI SAUCE

Steps:

• Make a paste from the Garlic cloves by using one of the methods below.
• In a medium bowl, combine garlic paste, egg yolks, lemon juice, dijon mustard, salt, sugar, and cayenne pepper. Mix with a hand mixer set on medium speed.
• With the hand mixer set to high, slowly pour in the oil, mixing continuously.
• When all the oil is added, keep mixing until the aioli thickens and gets paler (see picture), about 2 more minutes. Fill into a container and use right away or refrigerate for a few hours, so it thickens more.
• Store in the fridge for up to 5 days.

GARLIC LEMON AIOLI RECIPE

Steps:

• Add aioli ingredients to a bowl. Thoroughly mix until completely combined.
• Refrigerate or serve immediately. Enjoy!

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

EASY AIOLI

Steps:

• Process egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth. With processor running, slowly add oils, drop by drop at first and then in a slow, steady stream, until emulsified. Season with salt.

EASY GARLIC AIOLI

Steps:

• In a small bowl, mix together mayo, garlic, lemon juice, olive oil, salt and pepper.

EASY LEMON GARLIC AIOLI (CHEATERS' AIOLI)

Steps:

• Peel the papery skin off your garlic cloves and mince finely or smash through a garlic press.
• Add kosher salt and smash with the flat of a chef's knife, scoop it into a pile, and smash it again until it forms a relatively smooth paste. You can also do this with a mortar and pestle instead.
• Whisk the garlic paste into the mayonnaise. Add lemon juice and olive oil and whisk until smooth.
• Spread on a sandwich or enjoy as a dip!

AIOLI

Steps:

• Place the garlic, egg yolk, lemon juice, mustard and water into the cup of an immersion blender. Pour the oil on top of the other ingredients and wait a few moments for the oil to separate from the ingredients beneath it. Gently nestle the blade of the immersion blender into the egg yolk at the bottom of the cup. Turn on the blender and blend until the mixture is fully emulsified, about 1 minute. Add salt to taste.