TWO-MINUTE AIOLI RECIPE
Classic aioli is made with nothing but garlic and olive oil pounded in a mortar and pestle. Our updated version makes it 100% foolproof and extremely quick.
Provided by J. Kenji López-Alt
Categories Condiments and Sauces Condiment Sauce
Time 2m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place egg, garlic, and lemon juice in the bottom of an immersion blender cup. Pour canola (or vegetable or light olive) oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. (For food processor instructions, see note).
- Transfer aioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to two weeks.
Nutrition Facts : Calories 2009 kcal, Carbohydrate 5 g, Cholesterol 186 mg, Fiber 0 g, Protein 7 g, SaturatedFat 25 g, Sodium 392 mg, Sugar 0 g, Fat 222 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
GARLICKY BLENDER AIOLI RECIPE
There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.
Provided by Chris Morocco
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Cook egg in a small saucepan of gently boiling water 4 minutes. Immediately transfer to a bowl of ice water and stir until egg is cool to the touch, about 1 minute. Carefully peel egg (the yolk will still be runny). Purée in a blender with oil, almonds, lemon juice, and garlic until mixture is very smooth. Add 2 large ice cubes and purée, scraping down sides as needed, until a thick, foamy, white, emulsified sauce forms, about 1 minute. Season with salt and pepper. Blend in another ice cube if needed to thin sauce (aioli will firm slightly if chilled).
- Aioli can be made 3 days ahead. Cover and chill.
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.
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
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