Lemon Dill Aioli Sauce Food

LEMON-DILL AIOLI SAUCE

Steps:

• Place the garlic, mustard, egg yolks and dill in a mini food processor or a work bowl for an immersion blender.
• Process until evenly combined, about 10 seconds.
• With the motor running, slowly add the oil in a thin stream until completely combined. Take about 2 minutes to completely add the oil and don't add more that 1/4 cup in the first 30 seconds.
• Once you have a thickened sauce, stop the motor and add the lemon juice then season with salt and pepper.
• Start the motor again and combine until well combined.
• Refrigerate in a covered container for up to one week.

LEMON DILL AIOLI

Steps:

• In a small mixing bowl, whisk together all ingredients. Place covered in refrigerator for up to a week.

LEMON AIOLI

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.

LEMON-CAPER AIOLI

Steps:

• Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.

LEMON DILL SAUCE

Steps:

• In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• about 2/3 cup

MINI CRAB CAKES WITH LEMON-DILL AIOLI

Steps:

• 1. For aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill, and garlic. Mix well, cover, and refrigerate until crab cakes are ready.
• 2. For crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, red bell pepper, and green onion; mix well. Gently stir in crabmeat.
• 3. Place remaining 2 cups bread crumbs in a shallow dish. Shape crab into small cakes (about 1 1/2-in. diameter); coat with bread crumbs, pressing gently to adhere.
• 4. Place apart in two oiled 12- by- 17-in. rimmed baking pans. Bake in a 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. Serve hot with aioli.

LEMON AIOLI

Steps:

• In a small bowl, place mayonnaise, finely grated lemon zest, 1 to 2 tablespoons fresh lemon juice, Dijon mustard, and minced garlic. Season with coarse salt and ground pepper. Stir to combine.

EASY GARLIC-DILL AIOLI

Steps:

• Combine mayonnaise and garlic in a food processor and blend until smooth. Transfer to a large bowl.
• Add olive oil, dill, lemon juice, and pepper; whisk rapidly until thickened, about 5 minutes.

GRILLED SALMON WITH LEMON-DILL AIOLI

Steps:

• Preheat grill or broiler.
• Spray with EVOO and season with salt and pepper and lemon peppr.
• Combine mayonnaise, garlic, milk, lemon zest, lemon juice, and dill in small bowl, stirring to blend. Spoon over salmon.