AIOLI
Make this for our Baby Artichokes With Olives en Papillote.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Process yolks, garlic, and mustard in a food processor until combined. With machine running, gradually add safflower oil, drop by drop, until emulsified. Add olive oil in a slow, steady stream until a thick mayonnaise forms. Season with salt and pepper. Mix in lemon juice and 2 teaspoons cold water. Transfer to a bowl. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aioli can be refrigerated, covered, up to 2 days.
EMERIL'S SOUTHWEST SEASONING
Make and share this Emeril's Southwest Seasoning recipe from Food.com.
Provided by Caryn
Categories Low Cholesterol
Time 15m
Yield 1/2 cup seasoning mix
Number Of Ingredients 10
Steps:
- Combine all ingredients thoroughly.
- Store in an airtight container.
SOUTHWESTERN BEEF BURGER WITH CHIPOTLE AIOLI
Make and share this Southwestern Beef Burger With Chipotle Aioli recipe from Food.com.
Provided by gailanng
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- To Make the Chipotle Aioli: Add all the ingredients to a food processor and puree. Season to taste with salt and pepper.
- To Make the Burgers: Heat grill.
- Combine all burger ingredients in a mixing bowl and mix well. Form into four patties. Grill both sides, top each with slice of cheese and transfer to grilled buns.
- Dress burgers with sliced red onions, jalapenos, lettuce, pickles, bacon and Chipotle Aioli, as desired.
Nutrition Facts : Calories 601.3, Fat 45.1, SaturatedFat 12.2, Cholesterol 156.5, Sodium 968.3, Carbohydrate 19.2, Fiber 1.1, Sugar 5, Protein 29.9
SAFFRON AIOLI
Saffron aioli can elevate even the most basic of dishes. Serve this alongside roasted potatoes for a deliciously flavorful side.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Place saffron in a small bowl with water; set aside.
- Use a mortar and pestle to mash garlic and a pinch of salt to a fine paste. Add mustard and incorporate. Add egg yolks and mix well. Add saffron-water mixture and stir to incorporate. Slowly add half the oil, drop by drop at first, and then in a slow steady stream, while mixing with the pestle. (Thin with about a tablespoon of warm water if mixture is too thick.) Continue incorporating oil until all of it is absorbed. Thin with additional water if needed, and season with salt to taste.
AïOLI
A creamy garlic hit, a perfect dip for steamed spring vegetables
Provided by Good Food team
Categories Canapes, Condiment, Snack, Starter
Time 5m
Number Of Ingredients 5
Steps:
- In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.
Nutrition Facts : Calories 661 calories, Fat 72 grams fat, SaturatedFat 10.5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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- Combine all crab cakes ingredients except remaining seasoning, crabmeat and butter in bowl. Stir in crabmeat. Shape into 12 patties.
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