Sorrel Aioli Recipes

ICE-COLD SCHAV

Nothing revives and refreshes in a heat wave like this ice-cold schav, made with the exceptionally tart herb sorrel. The soup is seasoned at each stage: You salt the sweating shallots, the cooking potatoes, again when you add the sorrel and finally again when all is combined, which seems like a lot of salt. But once the mixture is chilled, the flavors are masked and dulled so it will taste just right. Using the stems of herbs is a habit I've formed in general, but in the case of sorrel I wish it were an herb all on its own - that you could just buy sorrel stems. I've seen Instagrammable versions of the soup with the egg cut into pristine wedges and bright green watercress substituted for drab muddy sorrel, but I think the way to go here is without vanity: Scatter well-chopped hard-boiled egg liberally over the drab soup, and follow with the minced stems, also liberally.

Provided by Gabrielle Hamilton

Categories soups and stews

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ice-Cold Schav image

Steps:

Melt butter in nonreactive soup pot. Sweat shallot and minced potato scraps in the butter slowly, stirring gently. Season with salt.
Put diced potatoes in the water, season with salt and bring to a boil. Simmer potatoes until perfectly cooked, a couple of minutes only. Taste one cube to determine.
Add sorrel to sweating shallot-potato mixture, and season with salt. Stir and wilt the sorrel, which will happen almost instantly, turning drab immediately.
Add the cooked potatoes and their salty water to the pot of sorrel. Season with salt, if needed, keeping in mind that when chilled, the flavors are dulled significantly.
Chill immediately and thoroughly - overnight even.
Chop the hard-boiled eggs, and scatter in the cold soup. Mince half the reserved stems from the sorrel as you would chives, and sprinkle over soup.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 921 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

4 tablespoons butter
1 medium shallot, peeled and finely minced
1 large russet potato, peeled and trimmed into the shape of a rectangular box, then small-diced. Mince the scraps from boxing as fine as the shallots
Kosher salt
3 cups water
1/2 pound sorrel, stems removed but saved, leaves washed and cut into 1-inch ribbons
4 hard-boiled eggs

AIOLI

In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one.

Provided by Melissa Clark

Categories easy, quick, condiments

Time 10m

Yield About 1 cup

Number Of Ingredients 6

Aioli image

Steps:

Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer.
Taste for seasoning and add more salt and lemon juice if needed.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 18 grams, Carbohydrate 0 grams, Fat 21 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 47 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

1 to 3 garlic cloves, grated or mashed to a paste
1 teaspoon lemon juice, more to taste
1/8 teaspoon fine sea salt, more to taste
1 large egg
1 large egg yolk
3/4 cup extra-virgin olive oil

JAMAICAN SORREL AIOLI

A delicate, lemony sauce, this aioli goes especially well with fish, but it's also delicious served with roast chicken and makes an excellent sandwich spread.

Provided by Nat Da Brat

Categories Caribbean

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

Jamaican Sorrel Aioli image

Steps:

Place all ingredients except oil into blender, and blend until smooth.
Continue blending, and slowly add oil through feed tube until mixture thickens, then pour oil in at a faster rate.
Scrape mixture out into container, and store in refrigerator for up to 3 days.

Nutrition Facts : Calories 1321.7, Fat 148.1, SaturatedFat 11.3, Cholesterol 125.9, Sodium 780.4, Carbohydrate 1.3, Fiber 0.2, Sugar 0.4, Protein 1.9

Ingredients

1 cup firmly packed fresh sorrel leaf, stems and tough ribs removed
1/4 cup chives, chopped
1 egg yolk
2 teaspoons lemon juice
1/2 teaspoon salt
1 cup canola oil or 1 cup grapeseed oil

FRIED IPSWICH CLAMS WITH SORREL AIOLI

This dish channels the best of the clam shacks that dot the East Coast. Here, a crunchy cornmeal coating and a quick dip in hot oil render these soft-shell clams succulent and juicy. As an accompaniment, chopped sorrel gives aioli a lemony lift and gorgeous color for a nice twist on tartar sauce. For fun, serve them to your guests the way we do in the restaurants-in little paper cones. They're not hard to fold, make for great oil-absorbing containers, and make you feel like you're on the boardwalk.

Yield serves 4

Number Of Ingredients 14

Fried Ipswich Clams with Sorrel Aioli image

Steps:

Fill a deep, heavy pot with 3 inches of canola oil and heat to 350°F.
Combine the flour and cornmeal on a shallow plate and season with salt and pepper. Dip each clam into the milk, then dredge in the flour mixture.
Fry the clams in batches until golden brown, about 4 minutes. Remove to a paper towel-lined plate and season with salt while hot. Serve with the aioli for dipping.
Place the egg yolk, water, mustard, lemon juice, and sorrel in a food processor. Pulse a few times to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt.

Ingredients

Canola oil, for frying
1 1/2 cups sifted all-purpose flour
1/2 cup sifted cornmeal
Kosher salt and freshly ground pepper
24 freshly shucked soft-shell clams
1 cup milk
Sorrel Aioli (recipe follows)
1 fresh egg yolk
2 tablespoons water
1 teaspoon Dijon mustard
Juice of 1/2 lemon
10 sorrel leaves, chopped
1 1/2 cups canola oil
Kosher salt

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

Real Aioli image

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

Ingredients

4 large cloves fresh garlic, peeled and sliced
½ teaspoon kosher salt, or other course-grain salt
1 teaspoon lemon juice, or more to taste
½ cup light, extra-virgin olive oil
1 teaspoon water to adjust texture, or more as needed

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Sorrel Aioli Recipes

ICE-COLD SCHAV

AIOLI

In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one.

JAMAICAN SORREL AIOLI

A delicate, lemony sauce, this aioli goes especially well with fish, but it's also delicious served with roast chicken and makes an excellent sandwich spread.

FRIED IPSWICH CLAMS WITH SORREL AIOLI

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.

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