Garlic Aoli Food

GARLIC AIOLI

Steps:

• In a blender or a food processor, puree garlic with egg.
• Mix oil with lemon juice in a pouring jar.
• With motor running, add oil mixture slowly in a thin stream.
• Add salt and pepper and whirl an additional 10 seconds.
• Taste for seasoning.
• Transfer to a bowl, cover, and refrigerate.
• If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of separated mayonnaise into another container.
• Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor.
• With motor running, add separated mayonnaise slowly; mixture should regain right consistency- if not, try again.
• It is best to prepare this the day before, to allow flavors to mingle and mellow out.

GARLIC MAYONNAISE (AIOLI)

Steps:

• Whisk all ingredients in a bowl.
• Refrigerate for at least an hour.

ROASTED GARLIC AIOLI

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.

GARLIC AIOLI

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.

GARLIC AIOLI

Steps:

• In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream until the mixture is pale in color and thick. Remove from the processor and refrigerate for 1 hour.

GARLIC AIOLI

Steps:

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

AIOLI

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.

ROASTED GARLIC AIOLI

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.

GARLIC AIOLI

Steps:

• Blend egg, pepper, vinegar, garlic and salt together until pale.
• With the blender motor on, add the oil in a thin stream until all has been added and the mixture is pale and creamy.
• Refrigerate a few hours to let flavours intensify.

GARLIC AOLI

Steps:

• Place garlic and oil in pot.
• Cook until garlic is tender.
• Take off heat.