Basil Aioli Recipes
BASIL AIOLI
This basically basil mayonaise. It is, however MUCH better than your basic mayo! This is wonderful served with Recipe #310782
Provided by me alex
Categories Very Low Carbs
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- * to coddle the eggs, place whole egg (in the shell) into simmering water for 1 minute then remove and chill under cold running water. This is to make sure you have no salmonella in your yolk. You could use pasturized eggs, I suppose.
- Place the garlic (finely chopped), egg yolks and dijon into a stainless steel bowl and whisk together.
- whisk in the lemon juice.
- in a slow stream, add in the olive oil, whisking constantly until it is fully incorporated. This will thicken as it is whisked, so add a bit of water along the way if it gets too thick.
- Season with salt.
- Stir in the basil (very finely chopped).
Nutrition Facts : Calories 1383, Fat 150.8, SaturatedFat 22, Cholesterol 282, Sodium 1297.1, Carbohydrate 3.5, Fiber 0.5, Sugar 1.1, Protein 8.9
BASIL AIOLI
Make and share this Basil Aioli recipe from Food.com.
Provided by bigbadbrenda
Categories Vegetable
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a food processor pulse together basil, olive oil, garlic, lemon juice and hot pepper sauce until smooth.
- Pulse in mayonnaise.
- Put in refrigerator up to 24 hours.
- Choose your vegetables, cut into strips.
- Blanch in boiling water for 1 minute.
- Drain and chill in ice water.
- I used carrots, peppers and green beans.
- I added radishes, tomatoes and cucumbers to the platter after.
- Time does not include the chilling time.
Nutrition Facts : Calories 1012.5, Fat 95, SaturatedFat 13.6, Cholesterol 45.8, Sodium 1258.6, Carbohydrate 43.5, Fiber 0.3, Sugar 11.5, Protein 2.1
BASIL AïOLI
Categories Condiment/Spread Sauce No-Cook Quick & Easy Mayonnaise Lemon Basil Spring Bon Appétit California
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)
BASIL AIOLI
This recipe is absolutely delish and much easier than making homemade aioli with egg yolks and olive oil. We use it on chicken sandwiches, fish, with sweet potato fries and much more. Make sure to use fresh ingredients, it makes all the difference! Store in the refrigerator for up to 7 days.
Provided by CallieJo
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
- Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 1 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 117.3 mg, Sugar 0.3 g
BASIC AIOLI
Like the name says, this is a basic, tasty aioli. You can season it up, or leave as is. I like to use the coarse salt, either kosher or sea salt, as it doesn't dissolve as quickly as regular salt. I also add coarse ground black peper, for the same reason.Just makes for a little tastier aioli. Amount is just a guess; mine came out to a little over a cup. Cooking time is the mellowing time.
Provided by FLUFFSTER
Categories Very Low Carbs
Time 12h30m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix the garlic in a food procesor.
- Add the egg and process until well mixed. With the motor running, slowly pour in half of the olive oil. Stop the machines and add the lemon juice. Then, with the motor running, slowly pour in the rest of the olive oil and process until the mixture is thickened and the oil is emulsified.
- Add salt and pepper to taste.
- Refrigerate for at least 30 minutes, covered, and up to 12 hours before serving. This will allow the raw garlic flavor to mello.
Nutrition Facts : Calories 2025.1, Fat 224.2, SaturatedFat 32.8, Cholesterol 377.6, Sodium 20.7, Carbohydrate 5.3, Fiber 0.2, Sugar 0.6, Protein 5.5
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