CHEF JOHN'S TARRAGON AIOLI
The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
- Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 0.9 g, Cholesterol 5.2 mg, Fat 10.9 g, Protein 0.2 g, SaturatedFat 1.6 g, Sodium 128.3 mg, Sugar 0.2 g
COURGETTE FRITTERS WITH TARRAGON AïOLI
Use up a glut of courgettes to make these fritters served with aïoli, great for entertaining. We've given ours a twist with crunchy pumpkin seeds and chilli
Provided by Rosie Birkett
Time 1h
Number Of Ingredients 15
Steps:
- First, make the tarragon aïoli. Prepare an ice bath with ice cubes and water in a bowl, ready to refresh the tarragon. Bring a pan of water to the boil and blanch the tarragon for 30 secs. Drain quickly and immediately refresh in the ice-cold water. Squeeze out the excess water, then blitz with the oil in a food processor until you have a green oil. Strain through a sieve to remove some of the bits.
- Put the garlic and egg yolks in a bowl and whisk until the yolks go pale and fluffy. Squeeze in a touch of lemon juice and whisk again, then slowly drizzle in the oil, whisking quickly and continuously, until it starts to thicken. Add a tiny splash of water if it looks like it's going to split. Keep adding the oil until it's all combined into a nice, thick green aïoli. Taste for seasoning and add lemon juice or salt to balance it.
- To make the fritters, toss the courgettes with a large pinch of sea salt and put in a colander set over the sink or a bowl for about 10 mins. Tip into a clean tea towel and squeeze out the excess moisture.
- Mix the courgettes with all the other fritter ingredients (except the oil) until well combined. Heat a little rapeseed oil in a non-stick pan and add fritter-sized spoonfuls. Cook until a crust has developed, then flip over with a palette knife or spatula. Keep warm on a plate in the oven until they're all done, then serve with hefty dollops of the aïoli. This is good as a side for fish, or as a snack/starter on a summer day.
Nutrition Facts : Calories 651 calories, Fat 60 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.5 milligram of sodium
CHICKEN, WATERCRESS, AND AVOCADO SANDWICH WITH TARRAGON AïOLI
Categories Sandwich Chicken Garlic Leafy Green Poultry Sauté Dinner Lunch Mayonnaise Lemon Avocado Winter Tarragon Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, 2 tablespoons oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper.
- Place chicken breasts between sheets of waxed paper. Using rolling pin, flatten chicken to even 1/2-inch thickness; sprinkle with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 4 minutes per side. Cool chicken, then tear into narrow 3-inch strips. Place chicken in bowl. Mix in 3/4 cup aioli; season with salt and pepper (reserve remaining aioli for another use).
- Rub 1 side of each toast slice with cut side of halved garlic. Arrange 4 toasts garlic side up. Top each with 1/4 of watercress, 1 fanned-out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper; top with remaining toasts, garlic side down.
MALT VINEGAR-TARRAGON AIOLI (BOBBY FLAY)
Make and share this Malt Vinegar-Tarragon Aioli (Bobby Flay) recipe from Food.com.
Provided by Chocolatl
Categories Sauces
Time 35m
Yield 2/3 cup
Number Of Ingredients 6
Steps:
- Whisk all ingredients together.
- Cover and chill for at least 30 minutes.
- May be made up to 8 hours in advance.
Nutrition Facts : Calories 750.3, Fat 60, SaturatedFat 8.9, Cholesterol 45.8, Sodium 1265.3, Carbohydrate 52.6, Fiber 1.2, Sugar 11.5, Protein 5.4
YELLOWTAIL WITH TARRAGON AIOLI RECIPE
Provided by á-174942
Number Of Ingredients 21
Steps:
- In a mortar and pestle, smash the garlic and salt into a paste. In a large bowl, whisk the egg yolk until smooth. Whisk in the lemon juice. Slowly drizzle in the canola oil, whisking to make a thin mayonnaise. Whisk in the garlic-salt paste and the olive oil. Just before serving, mix in the tarragon. Parsleyed Potatoes: Slice the potatoes across, not lengthwise, about one-quarter-inch thick. Put them in a pot with the garlic, onion and salt and add water to cover. Bring to a boil over high heat, then reduce the heat and simmer until tender, 8 to 10 minutes. Pour off the water carefully and add ice water to stop the cooking. Drain, then pat the slices dry with a paper towel and lay flat. Clarify the butter by melting over low heat until it separates. Skim the foam, leaving 2 tablespoons clarified butter. Just before serving, heat the clarified butter in a large skillet and add the potatoes. Cook on both sides, turning gently, to heat through, about 5 minutes. Season with the salt and pepper and sprinkle with parsley. Yellowtail: Heat the olive oil until almost smoking in a heavy iron skillet. Add the fish and cook until the bottom is golden brown, about 2 minutes. Turn over the fish and cook for 1 minute for medium-rare. Squeeze a couple of drops of lemon juice on each filet. To serve, overlap four to five potato slices to make a circle in the center of each plate. Place one filet on top of the potatoes, and serve the aioli in a ramekin on the side. This recipe yields 4 servings. Each serving: 946 calories; 44 grams protein; 47 grams carbohydrates; 4 grams fiber; 65 grams fat; 11 grams saturated fat; 163 mg. cholesterol; 1385 mg. sodium.
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Servings 4Estimated Reading Time 2 minsCategory MAINS, FAST, EASY, FISH & SHELLFISH, STOVETOPTotal Time 40 mins
- In a mortar and pestle, smash the garlic and salt into a paste. In a large bowl, whisk the egg yolk until smooth. Whisk in the lemon juice. Slowly drizzle in the canola oil, whisking to make a thin mayonnaise. Whisk in the garlic-salt paste and the olive oil. Just before serving, mix in the tarragon.
- Slice the potatoes across, not lengthwise, about one-quarter-inch thick. Put them in a pot with the garlic, onion and salt and add water to cover. Bring to a boil over high heat, then reduce the heat and simmer until tender, 8 to 10 minutes.
- Pour off the water carefully and add ice water to stop the cooking. Drain, then pat the slices dry with a paper towel and lay flat.
- Clarify the butter by melting over low heat until it separates. Skim the foam, leaving 2 tablespoons clarified butter.
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