JALAPENO AIOLI
This spicy jalapeno aioli sauce is easy enough for a quick dressing and a fabulous dip for the barbeque nights. Made with simple pantry staple ingredients.
Provided by Sujatha Muralidhar
Categories condiment Dips and sauces
Number Of Ingredients 5
Steps:
- In a small mixing bowl, add mayonnaise, minced jalapeno, pickled jalapeno, garlic, and black pepper.
- Using a whisk, whip up gently until all the ingredients combined together.
- Transfer to a serving bowl and enjoy.
Nutrition Facts : Calories 805 kcal, Carbohydrate 10 g, Protein 3 g, Fat 84 g, SaturatedFat 13 g, Cholesterol 47 mg, Sodium 1049 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
AIOLI
This classic sauce is the perfect match for everything from French fries to poached fish. While the traditional method requires just a bowl, whisk and elbow grease, we also tried making it in a mini food processor and it works just as well. Three cloves of garlic will produce a strong but not overpowering flavor, so scale up or down as you desire. We found a combination of half neutral oil and half olive oil strikes the right balance with a subtle olive oil flavor that's not too grassy or bitter.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Smash the garlic cloves with the side of a chef's knife and sprinkle with 1/2 teaspoon salt. Finely chop the garlic, using the side of the knife to periodically mash it against the cutting board, until it becomes a smooth paste. (You can also do this in a mortar and pestle.)
- To make the aioli in a mini food processor, put the garlic paste in a mini food processor, add the lemon juice and egg yolks and pulse to combine. With the machine running, add the neutral oil a few drops at a time, making sure it incorporates into the yolks and the mixture emulsifies. Once all of the neutral oil is added, scrape down the sides of the work bowl and add the olive oil in the same manner. (If the machine seems like it is working too hard or straining while adding the oil, add the tablespoon of water at this point to loosen the mixture a bit; otherwise, add the tablespoon of water once all of the oil has been added.) Mix in the cayenne. The aioli should be thick, shiny and smooth, with a spreadable consistency similar to jarred mayonnaise. If you want a slightly thinner sauce, add 1 to 2 tablespoons additional water slowly, with the machine running, until you reach the desired consistency. Serve chilled or at room temperature.
- To make the aioli by hand, dampen a kitchen towel and roll up. Form the towel roll into a circle and anchor a bowl in the center. Whisk together the garlic paste, lemon juice and egg yolks in the bowl. Whisk the oils into the mixture as directed above, using one hand to add the oil drop by drop and the other to whisk constantly. Add the oil very slowly at first. Once the mixture has formed a thick emulsification, you can stream the oil in a little faster. If it gets too thick, add the water to loosen it up and continue. Mix in the cayenne.
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
SMOKED JALAPENO AIOLI RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. This recipe yields 1 cup.
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
ROASTED JALAPENO AND GARLIC AIOLI
Use in place of normal mayo if you want that extra zing on your burger. This is VERY flavorful and stands up well with any sandwich, really. You can substitute from-the-jar roasted chipotle peppers.
Provided by ChefTroy
Categories Spreads
Time 20m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Roast the jalapeños until skin turns black all around.
- Place jalapeños in a bag and let steam for 10 minutes, or until cool to the touch.
- Under cold water, peel the skin from the jalapeños and remove the stems.
- Split the jalapeños with a paring knife and scrape out the seeds and pith.
- Set aside.
- Using a mortar or food processor, crush garlic until it forms into a paste.
- Add jalapeños and grind/process again until liquefied.
- Add mayo and salt and mix a final time.
- Enjoy on burgers or sandwiches or get creative!
- I've added 2 tsp of sugar to this on occasion to give it an extra dimension of flavor. Your choice!
Nutrition Facts : Calories 154.9, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 666.2, Carbohydrate 9.8, Fiber 0.1, Sugar 2.7, Protein 0.5
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