Aioli Garlic Mayonnaise Recipes

QUICK GARLIC AIOLI

Quick Garlic Aioli image

This is a very quick aioli I made when I couldn't find one to make in just a few minutes. It needs time in the fridge to allow the flavors to blend. Perfect on grilled and fried fish.

Provided by Kristie Ghioni

Categories Side Dish Sauces and Condiments Recipes

Time 1h5m

Yield 8

Number Of Ingredients 4

Ingredients

1 cup mayonnaise
3 cloves garlic, minced and mashed (or more to taste)
1 tablespoon lemon juice
1 pinch cayenne pepper

Steps:

Stir mayonnaise, garlic, lemon juice, and cayenne pepper together in a small bowl. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 1.4 g, Cholesterol 10.4 mg, Fat 21.8 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 156.4 mg, Sugar 0.4 g

AIOLI (GARLIC MAYONNAISE)

Aioli (Garlic Mayonnaise) image

This is a delicious garlic mayonnaise that can be used as a vegetable dip, sandwich spread, or let your imagination run wild! This recipe came from Emeril Live at Food TV Network. Definitely a winner for garlic lovers! How about using it potato salad?

Provided by BeachGirl

Categories Very Low Carbs

Time 15m

Yield 3/4 cups, 12 serving(s)

Number Of Ingredients 7

Ingredients

3 garlic cloves, chopped
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 pinch fresh ground black pepper
1/2 cup extra virgin olive oil
1 tablespoon parsley sprig (optional)

Steps:

Combine garlic, eggs, lemon juice, parsley (optional), salt and pepper in a good processor and puree.
With processor running, slowly add olive oil in a continuous stream until mixture has formed a thick emulsion.
Chill.

Nutrition Facts : Calories 86.9, Fat 9.4, SaturatedFat 1.4, Cholesterol 15.5, Sodium 103.1, Carbohydrate 0.4, Sugar 0.1, Protein 0.6

AIOLI (GARLIC MAYONNAISE)

Aioli (Garlic Mayonnaise) image

The renowned chef Alice Waters makes her aioli in the most inefficient and old-fashioned way possible: using a mortar and pestle to mash the garlic, a fork to whip up the emulsion and no lemon juice, vinegar or any other acid at all. It was the best mayonnaise I've ever tasted, but then again, she did use a wonderfully perfumed olive oil. For this recipe, you should do the same.

Provided by Mark Bittman

Categories condiments, dips and spreads

Time 10m

Yield 1 cup.

Number Of Ingredients 4

Ingredients

2 cloves garlic (or to taste), peeled
Salt
1 egg yolk, lightly beaten, at room temperature
3/4 cup olive oil

Steps:

Mash the garlic to a smooth paste in a mortar with a pinch of salt; set aside 1/3 of the paste. To the rest of the garlic add 1/2 teaspoon room-temperature water, 1/4 teaspoon salt and the egg yolk, stirring well. Slowly whisk in the olive oil, a few drops at a time. As the mixture begins to thicken, begin adding the oil in a slow, steady stream. If the aioli becomes too thick, thin it with a bit of water, and continue. After all the oil has been mixed in, taste for salt and garlic, and adjust accordingly. Serve with salmon and vegetables.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 17 grams, Carbohydrate 0 grams, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 53 milligrams, Sugar 0 grams

SHORTCUT AIOLI (GARLIC MAYO) RECIPE

Shortcut Aioli (Garlic Mayo) Recipe image

Garlic mayonnaise, or aioli, is one of America's most popular cold sauces. This simple aioli recipe has unlimited uses.

Provided by John Mitzewich

Categories Sauces Condiment Ingredient

Time 15m

Yield 8

Number Of Ingredients 4

Ingredients

3 cloves garlic
Salt
1 cup mayonnaise
2 1/2 teaspoons freshly squeezed lemon juice

Steps:

Gather the ingredients.
Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very finely.
Add a pinch of salt, and using the flat of the knife again, scrape and press the garlic against the cutting surface to make a paste that is as smooth as possible. It's making this paste from the fresh garlic that gives aioli its intense garlic flavor. Note that making a smooth paste is key to the success of this sauce. If you don't spend a few minutes on this step, you will be left with small bits of raw and harsh-tasting garlic, which will not do justice to the magic of aioli.
Add the garlic to a small bowl, and whisk together with mayonnaise, lemon juice, and 1/4 teaspoon salt. Wrap and refrigerate for 30 minutes to allow the flavors to develop.

Nutrition Facts : Calories 189 kcal, Carbohydrate 1 g, Cholesterol 12 mg, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, Sodium 248 mg, Sugar 0 g, Fat 21 g, ServingSize Makes 1 cup (serves 8), UnsaturatedFat 0 g

GARLIC MAYONNAISE AIOLI

Garlic Mayonnaise Aioli image

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

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

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

SALSA ALIOLI (GARLIC MAYONNAISE)

Salsa Alioli (Garlic Mayonnaise) image

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

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

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.

CLASSIC AïOLI - FRENCH GARLIC MAYONNAISE

Classic Aïoli - French Garlic Mayonnaise image

Aïoli is a Provencal garlic sauce (the name Aïoli is Provençal) used, like a mayonaise, on a variety of dishes, but delicious in fish stews, soups, fresh vegetables and roasted vegetables.

Provided by French Tart

Categories Sauces

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

12 garlic cloves, peeled
1/2 liter olive oil
1 egg yolk, raw
1 egg yolk, cooked
2 tablespoons fresh lemon juice, plus more
fresh lemon juice, to taste
salt

Steps:

In a mortar, crush the garlic into a fine paste with the salt.
Add the egg yolks and salt lightly again if needed.
Mix in the olive oil very slowly until you obtain a smooth paste and the mixture is glossy.
Add the lemon juice to taste and continue to mix to achieve a smooth emulsified sauce.

Nutrition Facts : Calories 700.8, Fat 77.7, SaturatedFat 11, Cholesterol 62.9, Sodium 5, Carbohydrate 2.6, Fiber 0.1, Sugar 0.2, Protein 1.2

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2022-04-19 To begin, preheat your oven to 220°C (425°F). Cut the tops off three garlic heads and place them onto a sheet of aluminium foil. Lightly drizzle the garlic with olive oil and tightly seal them in the foil, much like a little package and roast in the oven for 40 minutes. Once roasted, the garlic will resemble a paste.
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AIOLI, GARLIC MAYONNAISE, MADE IN A BLENDER - LUVELE US

1. Add the egg, yolk, mustard, lemon juice, crushed garlic and salt to the blender jug. 2. Secure the lid on then remove the ‘filler cap’. 3. Choose ‘smoothie’ mode and toggle the speed to the lowest setting. 4. While the blender is on low, SLOWLY pour the oil into the jug. Approx. 1 dessert spoon full at a time.
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