LEMON GARLIC AIOLI RECIPE
See how to make the BEST lemon garlic aioli sauce at home, with just 2 minutes + 5 ingredients! Put this creamy garlic aioli recipe on veggies, meat, or fish.
Provided by Maya Krampf
Categories Condiment
Time 2m
Number Of Ingredients 6
Steps:
- Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
- Add the garlic, Dijon mustard, lemon juice, and sea salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
- Pour the oil on top. Again, do not whisk or stir.
- Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until the aioli forms.
- Store the homemade aioli right in the jar, in the refrigerator.
Nutrition Facts : Calories 103 kcal, Carbohydrate 0.3 g, Protein 0.4 g, Fat 11.5 g, SaturatedFat 1.5 g, Sodium 32.2 mg, Fiber 0.1 g, Sugar 0.1 g, ServingSize 1 serving
GARLIC LEMON AIOLI
This addictive garlic lemon aioli makes any simple dish extraordinary. Three steps and 7 ingredients are all you need to make this creamy, flavorful sauce from scratch.
Provided by Sharon Chen
Categories Sauce
Time 10m
Number Of Ingredients 8
Steps:
- Smash up the garlic with sea salt using a pestle and mortar (or use the end of a rolling pin and a small bowl).
- Place egg yolk and mustard in a medium bowl. Whisk until blended. Start adding oil, bit by bit, stirring vigorously till creamy. Make sure to blend well each time you add a bit of oil into the egg yolk mixture.
- When all the oil has gone in and the mixture is thickened, add lemon juice and the smashed garlic with salt. Mix well. Stir in the parsley if using until evenly mixed. Taste, season with more salt, pepper, or lemon juice if needed.
Nutrition Facts : ServingSize 1, Calories 64 calories, Sugar 0.1g, Sodium 882.8mg, Fat 4.5g, SaturatedFat 1.6g, Carbohydrate 1.6g, Fiber 0.1g, Protein 2.9g, Cholesterol 184.5mg
ALIOLI DE LIMON (GARLIC MAYONNAISE WITH LEMON)
Make and share this Alioli De Limon (Garlic Mayonnaise With Lemon) recipe from Food.com.
Provided by Galley Wench
Categories Spanish
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Stir together all ingredients in a small bowl.
- Note: Alioli can be made up to two days in advance, covered and refrigerated.
GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.
- Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.
- Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.
GARLIC AIOLI
This is a great recipe that I found in another user's comments but nowhere else on the site. Enjoy! We use this as a dip for crab cakes or as a spread on sandwiches.
Provided by Jeff and Justine
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 1.5 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 335.5 mg, Sugar 0.3 g
LEMON-CAPER AIOLI
Steps:
- Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
CRAB CAKES WITH LEMON GARLIC AIOLI SAUCE
My friend Kirsten shared this recipe for me when I needed a no-fail crab cake recipe for a holiday party. This was fantastic
Provided by Dine Dish
Categories Crab
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix first 10 ingredients together, being careful to not overmix or break up the crab chunks.
- Dust a sheet pan or piece of tinfoil with flour. Carefully form little patties with the mixture and drop them onto the sheet pan or foil to dust with flour. Don't overhandle as the mixture will be very soft and wet. If the mixture is too wet, add more crumbs, or some flour.
- Meanwhile, melt butter into 2 tbs of the olive oil and heat a sauté pan to medium-high. Carefully drop cakes into pan with a spatula. Cook on one side until brown and crisp.
- Turn carefully, cook on the other side until brown and crisp and the inside of the cakes are cooked, about 2-3 minutes per side.
- Serve hot, topped with aioli and a few sliced green onions for garnish.
- For the sauce:.
- Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together. Serve with the crab cakes.
LEMON AIOLI
Serve this sauce with our Fish Soup.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2/3 cup
Number Of Ingredients 6
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.
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 AIOLI
Steps:
- Using a mortar and pestle, pulverize the garlic and salt to a smooth paste. (If you don't have a mortar and pestle, smash the garlic with the flat side of a chef's knife or a garlic press.) If your mortar is too small to whisk the entire amount of oil in (or you don't have one), transfer the mashed garlic and salt to the bowl of an electric mixer or a medium stainless-steel bowl, and whisk in the egg yolk by hand. Slowly drizzle in the olive oil, drop by drop, whisking constantly. As the mixture begins to thicken, add a teaspoon of vinegar, a teaspoon of lemon juice, and a teaspoon of warm water. Once you've added almost half of the oil, place the bowl in the mixer fitted with a whisk attachment and mix on medium speed. Or continue to whisk in the oil by hand. Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary. As the mixture thickens, add a little more of the lemon juice and water, and continue whisking until the remaining olive oil is completely incorporated and the sauce is thickened. Season with lemon juice and zest, and salt to taste.
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