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
AIOLI
Aioli is the quintessential Provençal condiment, a pungent garlic mayonnaise that in its home country of France contains even more garlic than this version, which is still pretty garlicky. It's easy to make, and wonderful with all sorts of vegetables, like greens, steamed artichokes and asparagus.
Provided by Martha Rose Shulman
Categories condiments
Time 30m
Number Of Ingredients 5
Steps:
- Whether or not you are using a mortar and pestle for the mayonnaise, begin by mashing the garlic and salt together in a mortar and pestle. Mash to a smooth paste.
- Using the mortar and pestle (for egg yolks only; this is the traditional method, and will result in a very silky, creamy aioli if you do it correctly): Add the egg yolks to the mortar and beat with the pestle until smooth. Measure the grapeseed oil into a measuring cup with a spout, and drip by drip, work the oil into the egg yolks, gently but constantly stirring in one direction with the pestle. As the mayonnaise begins to emulsify, you can start adding the oil in a steady stream, but the stream must be a thin one, and you must stir constantly but not too fast. Once you have a good emulsion, you can scrape the mixture into a bowl and continue with a whisk if it's easier for you. It helps to rest the bowl on a damp towel shaped into a ring. Use up the grapeseed oil first, since it makes a better emulsion than olive oil, then continue with the olive oil. I find that once the egg yolks and oil are emulsified, it's easiest to drizzle in a tablespoonful of oil while beating, stop drizzling and really beat hard to work it in, then continue with another tablespoonful. When all of the oil has been added and the mayonnaise is thick, taste and adjust salt. Refrigerate until ready to use.
- Using a food processor: Place the egg yolks or egg and egg white in a food processor fitted with the steel blade. Turn it on, and begin drizzling in the grapeseed oil, then the olive oil, in a thin stream. Some food processors have little holes in the plungers meant for controlling the flow of oil into the mayonnaise. When all of the oil has been added, stop the processor and scrape in the garlic paste. Process for a few seconds, until the paste is well blended into the mixture. Taste and adjust salt. Refrigerate until ready to use. The mayonnaise will be thinner than the mortar and pestle version.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 83 milligrams, Sugar 0 grams
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
ALLIOLI
This recipe is from chef Jose Andres' "Made in Spain" cookbook and is used to make Fish Stew with Clams.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Spanish Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add lemon juice. Turning the pestle in a slow, circular motion around the mortar, drizzle in lemon juice and olive oil until a thick paste is formed, about 20 minutes. If allioli becomes too dense, add 1/2 teaspoon water to thin.
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
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
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17 AWESOME AIOLI RECIPES FOR ALL YOUR DIPPING NEEDS
From insanelygoodrecipes.com
5/5 (2)Published Aug 5, 2022Category Recipe Roundup, Side Dishes
- Cheater’s Aioli (Garlic Aioli) It’s called cheater’s aioli because it skips the egg and replaces it with mayonnaise. Swapping in mayo provides the same creamy and tangy texture as a raw egg if you’re a little reluctant to eat a raw egg in classic aioli recipes.
- Cilantro Aioli. Give taco Tuesday an elevated punch of flavors with cilantro aioli. It’s creamy, packed with fresh flavors from cilantro, and gives sour cream a run for its money.
- Sweet Bell Pepper Aioli. Sweet red or yellow bell peppers provide subtly sweet flavors to this aioli recipe. Cook your bell peppers until tender, and blend them with simple ingredients such as mayo and garlic.
- Roasted Red Pepper Aioli. Roasting red peppers before throwing them into your aioli sauce provides sweet and slightly smokey flavors for a summer BBQ.
- Vegan Aioli. Making vegan aioli is so simple and tastes just like the real thing. Swap out eggs for aquafaba (you know, that odd liquid found in cans of chickpeas) and puree until light and fluffy.
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