LEMON AIOLI
Serve with any seafood. It's simply an amazing dipping sauce.
Provided by Christina Tabaretti
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a bowl; mix until smooth.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 15.7 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 105.9 mg, Sugar 0.2 g
LEMON-CAPER AIOLI
Steps:
- Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
SALMON BURGERS WITH LEMON-CAPER AïOLI
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.
- Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
- Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.
GARLIC AIOLI WITH CAPERS
Basically a form of mayonnaise, intended to be served at room temperature or chilled, I make this condiment (or sauce base) with roasted garlic. It's creamy and garlicky and goes perfectly with both shellfish and roast beef.
Provided by David J Rust
Categories Sauces
Time 55m
Yield 12 tablespoons, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the peeled cloves of garlic in canola oil. Wrap the garlic cloves and oil, tightly, in tin foil. To make the garlic cloves soft like butter, this will take between 30 and 40 minutes. To prevent scorching, add a half teaspoon of water to the tinfoil: this will keep it from browning, however, and the taste won't be quite the same. But it should protect the delicate garlic from burning.
- In a blender, place the roasted garlic with the egg, lemon juice, salt, and white pepper. Starting at medium speed, blend for about a minute until the garlic has been fully incorporated into the blend.
- Start with a few drops, rising to a drizzle, and add the olive oil. Keep blending for about 5 minutes until the aioli comes together into a thick, white sauce.
- Remove to a small bowl and fold in the capers.
- Serve chilled.
Nutrition Facts : Calories 91.6, Fat 9.8, SaturatedFat 1.4, Cholesterol 15.5, Sodium 124.5, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 0.6
LAMB BURGERS WITH LEMON-CAPER AIOLI AND FENNEL SLAW
For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating.
Provided by Nick Perkins
Yield Makes 4
Number Of Ingredients 21
Steps:
- Lemon-Caper Aioli:
- Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.
- Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.
- Assembly:
- Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
- Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won't take on as much color as a beef burger), 5-7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.
- Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.
- Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. This is a messy burger, so the bib is not optional.
- Do Ahead
- Aioli can be made 1 day ahead. Cover and chill.
SPICY LEMON AND PAPRIKA AïOLI
Categories Condiment/Spread Garlic Side No-Cook Mayonnaise Lemon Spice Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- *Available from Tienda.com (888-472-1022; tienda.com).
BEEF CARPACCIO WITH POTATO CHIPS, FRIED CAPERS AND LEMON AIOLI
Make and share this Beef Carpaccio With Potato Chips, Fried Capers and Lemon Aioli recipe from Food.com.
Provided by Chuck Hughes
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- For the beef carpaccio:.
- In a small bowl, mix the spices together. Completely coat the beef with the spice mix. In a pan, heat the oil over medium-high heat and sear the beef on all sides until golden brown and crusted, about 2 minutes on each side.
- Wrap the tenderloin in plastic wrap and place in the refrigerator until ready to slice.
- For the aioli:.
- With the back of a knife, crush the garlic. Place in a bowl with 1 teaspoon salt and the Dijon mustard. Add the egg and whisk to blend. Slowly whisk in the oil, a little at a time, until all the oil is mixed in and the aioli emulsifies and becomes thick and creamy. Add the lemon juice and zest. If you need to thin the sauce, add water until you get the consistency you like. Season with salt and pepper. Keep refrigerated until ready to use. (Use within 24 hours.).
- For the chips and capers:.
- Rinse the potato slices under cold water and put them in a large bowl with the salt. Rinsing the potatoes will ensure they don't change color and will remove some of the starch. Add cold water to cover and set aside. (The longer the potatoes stay in the water, the crispier they will be when you fry them.).
- Drain the potatoes from the water and pat dry between paper towels. Dry off the capers with a paper towel and set aside.
- Using a deep fryer, heat the oil to 350 degrees F. Working in small batches, fry the potato chips, stirring a few times, until golden, about 2 minutes. Transfer the potato chips to paper towels to drain excess oil. Sprinkle with salt and reserve.
- Fry the capers until golden, 30 to 45 seconds. Reserve on paper towels to drain.
- Take the beef out of the refrigerator. Using a very sharp knife, cut slices as thinly as you can.
- Mix the baby spinach with the olive oil. Season with salt and pepper.
- To serve:.
- Plate the beef slices on individual plates, spoon the lemon aioli on the beef, garnish with the seasoned spianch, the potato chips, fried capers and chives.
- Cook's Note:.
- Aioli is great on burgers, sandwiches, as a dip for vegetables, etc.
- Disclaimer:.
- Consumption of raw or undercooked eggs may increase the risk of foodborne illness.
Nutrition Facts : Calories 1190.3, Fat 104.8, SaturatedFat 22.4, Cholesterol 191.1, Sodium 6218.5, Carbohydrate 26.1, Fiber 4.4, Sugar 1.5, Protein 39.1
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