LIME AIOLI
This Lime Aioli is super easy to make and so refreshing with a good dose of lime juice & zest. Done in just 5 minutes it's the perfect pairing for any type of seafood dish (clams! barbecued shrimp! calamari! fish tacos!) and a must-have side for paella.
Provided by Emmeline Kemperyd
Categories Sauce
Time 5m
Number Of Ingredients 6
Steps:
- Place all ingredients except vegetable oil in a food processor or bowl with high sides. Mix together.
- Start adding the vegetable oil very slowly. Once you've added a bit and the aioli is starting to look creamy, you can add it a bit faster. The sauce is ready once all oil has been mixed in. Taste test, and adjust seasoning as desired.
Nutrition Facts : Calories 453 kcal, Carbohydrate 1 g, Protein 1 g, Fat 52 g, SaturatedFat 41 g, Cholesterol 65 mg, Sodium 119 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRAB EMPANADAS WITH GARLIC-LIME AIOLI
Provided by Anne Burrell
Time 1h25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the empanadas: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Add olive oil to lightly coat a medium saute pan over medium heat. Add the red onion and cook until just translucent, about 5 minutes. Add the garlic and jalapeno and cook for an additional 3 minutes. Add the corn, cilantro and crab and stir to combine. Taste and season with salt and crushed red pepper. Remove from the heat and allow to cool slightly until cool enough to handle.
- Meanwhile, roll out each dough into 11-inch rounds, using flour as needed to avoid sticking. Cut the dough using a cookie cutter or lip of a glass into desired size, anywhere from 4 to 6 inches. Use all of the dough, putting scraps together and rolling out again. Divide filling equally among all of the dough, placing the filling in the center. Brush the sides of the dough lightly with the egg wash and fold to form a half moon. Press the edges together with a fork to seal. Place on the baking sheet about 2 inches apart and brush with the remaining egg wash. Using a fork, poke a few holes in the top of each empanada to allow steam to escape while baking. Bake until the dough is golden brown and flaky, about 20 minutes. Remove from the oven and serve with the aioli.
- For the aioli: Add the garlic, vinegar, lime zest and juice and egg yolks to the bowl of a food processor. Turn the machine on. While the machine is running, begin adding the oil, drop by drop, until you see the mixture thicken. When the mixture begins to look like a smooth homogeneous mixture, the oil can be added in a slow thin stream. If the mixture is too thick, add a few drops of water to thin it down. Season with salt and taste to make sure it is delicious.
REAL AIOLI
Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g
LICK-THE-SPOON CILANTRO JALAPENO AIOLI
This is a versatile topping for just about anything. The flavors are bright and tangy. I have used this recipe for coleslaw dressing, topped turkey burgers, fish tacos with red cabbage garnish, and even as a dip for other Mexican-inspired dishes.
Provided by ATB
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 1.1 g, Cholesterol 6.3 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 153.3 mg, Sugar 0.3 g
CLASSIC AIOLI
Aioli is an emulsified sauce, meaning that liquids that don't usually combine -- such as oil and water or, in this case, oil, lemon juice, and vinegar -- are blended together.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Combine egg, garlic, lemon juice, and vinegar in the bowl of a food processor. Process for 10 seconds. With machine running, add oil one drop at a time through feed tube until mixture emulsifies. Slowly add remaining oil in a steady stream. Season with salt and pepper.
LIME AIOLI
Aioli tastes terrific on everything from potato sides to fish entrées. And this version-made with fresh lime zest and juice-is a cinch to make.
Provided by My Food and Family
Categories Home
Time 5m
Yield 16 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Combine ingredients.
Nutrition Facts : Calories 30, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 0 g
JALAPENO-LIME AIOLI
I use jalapeno peppers because they are not as hot as habanero chili peppers which are the hottest you can buy. They are available in yellow, orange, or red, depending on their state of ripeness. They have a wonderful flavour but are approximately 60 times hotter than jalapenos. This recipe was one which I used for a wedding reception in British Columbia, which I catered. You may recognize it from Martha Stewart's Hors D'Oeuvres Handbook.
Provided by TOOLBELT DIVA
Categories Kosher
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place the garlic and salt in the bowl of a food processor.
- Process until pureed.
- Add the egg and egg yolk and process, scraping down the sides of the bowl to combine the ingredients thoroughly.
- With the machine running, very slowly add the canola oil,.
- a few drops at a time at first; and then in a thin steady stream; it will emulsify and thicken.
- Once the oil is added and the aioli has formed,.
- quickly pulse in the lime zest and the lime juice.
- Transfer to a bowl and stir in the peppers.
- The aioli may be refrigerated in an airtight container for up to 1 day.
Nutrition Facts : Calories 1383.7, Fat 151.8, SaturatedFat 12.4, Cholesterol 280.9, Sodium 1603.3, Carbohydrate 4.1, Fiber 0.6, Sugar 1.3, Protein 6.5
CHIPOTLE-LIME AIOLI
Delicious served over feesh. (Fish, but I can't seem to pronounce it correctly.) Serving size is estimated.
Provided by Sandi From CA
Categories Sauces
Time 2m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine mayonnaise, chipotle puree, water, lime juice, garlic, cilantro and salt.
Nutrition Facts : Calories 155.5, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 304.9, Carbohydrate 10.1, Fiber 0.1, Sugar 2.7, Protein 0.4
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