Guacamole Aioli Food

AVOCADO AIOLI

Steps:

• Combine the avocado, yogurt, basil, garlic, lemon juice, salt and black pepper in a food processor and process until just smooth. Use immediately or store in the refrigerator.

AVOCADO AIOLI GUACAMOLE

Steps:

• In a medium bowl, coarsely mash the avocados with a fork. Fold in the sour cream, basil, garlic, lemon juice, lime juice, chile and shallot. Season with salt and pepper and serve.
• The avocado aioli may be made ahead and can be covered with plastic wrap, pressed directly onto the surface and refrigerated overnight.

AVOCADO AIOLI

Steps:

• Combine the avocado oil and olive oil in a liquid measuring cup with a spout.
• In a food processor or blender, combine the avocado, garlic, cilantro, parsley, lemon zest and juice, lime juice, vinegar, and a generous pinch of salt and pepper and puree until smooth, scraping the bowl occasionally.
• With the machine running, add the oil blend in a steady stream. Process until emulsified. Season with salt and pepper.

THE BEST GUACAMOLE

Steps:

• Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
• Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
• Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.

GUACAMOLE AIOLI

Steps:

• Combine all ingredients and store in an airtight container in fridge for at least 2 hours for flavors to blend.
• Serve on burgers, as a dip, on a sandwich, or any way else you might like.
• *Cook time is chill time*.

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.

AVOCADO AIOLI

Steps:

• Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, chile, cilantro, salt and pepper. Process until smooth. Check and adjust seasoning.

REAL AIOLI

Steps:

• Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.