Alioli De Limon Garlic Mayonnaise With Lemon Recipes

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

Garlic Aioli image

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

Ingredients

¾ cup mayonnaise
3 cloves garlic, minced
2 ½ tablespoons lemon juice
¾ teaspoon salt
½ teaspoon ground black pepper

SALSA ALIOLI (GARLIC MAYONNAISE)

This wickedly delicious garlic mayonnaise originated in Catalonia and quickly spread throughout Spain. In its purest form, this sauce would never be made with egg yolk - only olive oil, garlic and salt - however, it is easier to achieve the emulsion at home by using the yolk, and I like the creamy texture it gives. Aioli is a quintessential sauce and is such a wonderful accompaniment to almost anything including roast beef and other cold meats or vegetables such as artichokes, asparagus or poached leeks. It's also amazing as a sauce for olive oil-fried seafood, like tender calamari, and is delicious drizzled over young lamb chops, roasted chicken, grilled fish and seafood, such as lobster grilled on the half shell. For a decadent occasion, add an additional clove of garlic to the recipe and a little extra lemon juice, and toss hot olive oil-fried potatoes (in chunks) with the aioli. Sprinkle a pinch of cayenne or paprika on top or spoon a dollop of sundried tomato paste on top and serve.

Provided by Food Network

Categories condiment

Time 10m

Yield 2 3/4 cups, 6 servings

Number Of Ingredients 6

Salsa Alioli (Garlic Mayonnaise) image

Steps:

Pound and crush the garlic with a pinch of salt to a paste in a mortar, or chop finely using the flat part of your knife to crush the garlic and salt into a smooth paste. This may take a few minutes but it is essential that the garlic is perfectly smooth and that no chunks remain before starting to make the aioli. Transfer to a bowl, add the egg yolks and whisk to blend. Still whisking, slowly pour in a quarter of the olive oil, a few drops at a time, until the sauce starts to acquire some body, and then pour in the rest of the olive oil in a slow, steady stream, until it becomes a creamy thick sauce. To finish, add in the lemon juice, plus an extra squeeze of lemon juice to taste, and the hot water. Stir well and serve. If not serving right away, store in the refrigerator and consume within 2 days.

Ingredients

3 large cloves garlic, germs removed
2 pinches sea salt
2 egg yolks
2 1/4 cups Spanish olive oil (not virgin)
1 1/2 tablespoons fresh lemon juice, plus more to taste
1 to 2 tablespoons hot water

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

Alioli De Limon (Garlic Mayonnaise With Lemon) image

Steps:

Stir together all ingredients in a small bowl.
Note: Alioli can be made up to two days in advance, covered and refrigerated.

Ingredients

1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 cup mayonnaise
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper, to taste

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY

Provided by Bobby Flay

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 8

Grilled New Potatoes with Lemon-Garlic Aioli and Parsley image

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.

Ingredients

3 pounds small new potatoes
1 1/2 cups best-quality mayonnaise
6 cloves garlic, coarsely chopped
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon zest
Salt and freshly ground pepper
Olive oil
1/4 cup finely chopped fresh flat-leaf parsley

GARLIC MAYONNAISE AIOLI

A flavored, mayonnaise-based dip for things like artichokes and seafood. Keep refrigerated until serving.

Provided by USMC6114

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 5

Garlic Mayonnaise Aioli image

Steps:

Mix mayonnaise, mustard, and salt together in a bowl. Stir in lemon juice and garlic.

Nutrition Facts : Calories 101.8 calories, Carbohydrate 3.1 g, Cholesterol 10.4 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.5 g, Sodium 293.1 mg, Sugar 1.3 g

Ingredients

1 cup light mayonnaise
1 teaspoon mustard
1 dash salt
2 teaspoons freshly squeezed lemon juice
3 cloves garlic, crushed, or more to taste

LIME (OR LEMON) MAYONNAISE

It's great to make mayo from scratch but, if you don't have time, you can use a good quality whole-egg purchased one then just do step 3. This will keep in a refrigerator, well covered, for 2-3 days. Australian measurements used.

Provided by auntchelle

Categories Sauces

Time 7m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 8

Lime (Or Lemon) Mayonnaise image

Steps:

Combine egg yolks, mustard and half the lemon juice in a blender or food processor until light and creamy.
With the blender still running, add the oil in a thin stream until the mixture thickens. Stir in remaining lemon juice.
Stir in lime juice and the lime zest then season to taste.

Nutrition Facts : Calories 168.2, Fat 18.7, SaturatedFat 2.7, Cholesterol 31.5, Sodium 6.3, Carbohydrate 0.3, Sugar 0.1, Protein 0.4

Ingredients

2 egg yolks
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 cup olive oil
1 tablespoon lime juice, freshly squeezed (or lemon)
1 teaspoon lime zest (or lemon)
salt
fresh ground black pepper

FOOLPROOF LEMON-GARLIC MAYONNAISE

Mayonnaise started out in life as a salad dressing, but the modern supermarket version isn't something you'd want to serve on its own -- or use to highlight the vegetables of the season. This soft, lemony version makes irresistible dribbles and pools on top of a composed salad, or can be spooned onto the side of the plate and used for dipping. The hot water keeps the mayonnaise smooth and fluffy. For an even lighter texture, use grapeseed oil instead of olive oil.

Provided by Julia Moskin

Categories easy, quick, salads and dressings

Time 15m

Yield 1 heaping cup

Number Of Ingredients 7

Foolproof Lemon-Garlic Mayonnaise image

Steps:

In small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard. With machine running, slowly drizzle in 2 tablespoons olive oil and process until mixture is smooth and starts to thicken, about 2 minutes.
With machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon very hot water. (A small splash from the kettle or tap is the right amount.) Process just until mixture reaches a loose mayonnaise consistency. If it curdles or becomes too thick, mix in more hot water a little at a time, pulsing machine so as not to overmix. Taste and adjust seasoning with more lemon juice, salt or pepper. Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours. Best served fresh, but keeps 2 days.

Nutrition Facts : @context http, Calories 1021, UnsaturatedFat 93 grams, Carbohydrate 3 grams, Fat 113 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 17 grams, Sodium 343 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

1 clove garlic, minced
4 oil-packed anchovies, minced (optional)
1 large egg yolk, at room temperature
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice, plus more to taste
Salt and freshly ground black pepper

More about "alioli de limon garlic mayonnaise with lemon recipes"

LEMON GARLIC AIOLI RECIPE | WHOLESOME YUM

Web Apr 25, 2020 If you already have mayo, you can make aioli by pureeing that with garlic and lemon juice. It will just be slightly different, since …
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4.8/5 (13)
Calories 103 per serving
Category Condiment

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.
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.

Alioli De Limon Garlic Mayonnaise With Lemon Recipes

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.

SALSA ALIOLI (GARLIC MAYONNAISE)

ALIOLI DE LIMON (GARLIC MAYONNAISE WITH LEMON)

Make and share this Alioli De Limon (Garlic Mayonnaise With Lemon) recipe from Food.com.

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY

GARLIC MAYONNAISE AIOLI

A flavored, mayonnaise-based dip for things like artichokes and seafood. Keep refrigerated until serving.

LIME (OR LEMON) MAYONNAISE

It's great to make mayo from scratch but, if you don't have time, you can use a good quality whole-egg purchased one then just do step 3. This will keep in a refrigerator, well covered, for 2-3 days. Australian measurements used.

FOOLPROOF LEMON-GARLIC MAYONNAISE

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