Aioli Nouvelle Orleans Recipes

REAL AIOLI

Real Aioli image

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

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

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 image

This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours.

Provided by Bob Cody

Categories Side Dish Sauces and Condiments Recipes

Time 30m

Yield 12

Number Of Ingredients 6

Ingredients

4 cloves garlic, minced
2 egg yolks
1 cup extra virgin olive oil
2 teaspoons lemon juice
salt to taste
ground black pepper to taste

Steps:

In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.

Nutrition Facts : Calories 178.5 calories, Carbohydrate 0.5 g, Cholesterol 34.1 mg, Fat 19.4 g, Protein 0.5 g, SaturatedFat 2.9 g, Sodium 1.5 mg

EASY AIOLI

Easy Aioli image

Serve with our Provencal Seafood Pie.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

2 large egg yolks
3 small garlic cloves
Coarse salt
1/2 teaspoon Dijon mustard
1/2 cup olive oil
1/2 cup plus 2 tablespoons extra-virgin olive oil

Steps:

Process egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth. With processor running, slowly add oils, drop by drop at first and then in a slow, steady stream, until emulsified. Season with salt.

AIOLI NOUVELLE ORLEANS

Aioli Nouvelle Orleans image

Source: SECRETS OF A NEW ORLEANS CHEF, Tom Cowman's Recipes, by Greg Cowman, University of Mississippi Press. I've used this for an accompaniment to virtually everything vegetable, fish or meat, and in any combination imaginable. It has the liberating taste of garlic, only somewhat refined. For those either new to garlic, or who have somewhat of an aversion to it, start with three cloves and work your way up to the specified 9. Chef Tom was one of the unheralded geniuses of New Orleans cooking. His nephew, Greg, was able to get a wonderful collection of his recipes published in SECRETS of a NEW ORLEANS CHEF, University of Mississippi press-well worth finding.

Provided by Charles Fortner

Categories Low Protein

Time 10m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

9 cloves garlic
1 1/2 cups mayonnaise
1/2 tablespoon lemon juice
1/2 teaspoon Dijon mustard
3 dashes louisiana hot sauce (Crystal or Tabasco)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1 pinch cayenne pepper

Steps:

Blend the garlic, mayonnaise, and lemon juice in a blender until smooth, then add the rest of the ingredients and blend again.

Nutrition Facts : Calories 237.5, Fat 19.7, SaturatedFat 2.9, Cholesterol 15.3, Sodium 430.9, Carbohydrate 15.9, Fiber 0.1, Sugar 4.1, Protein 0.8

AIOLI

Aioli image

When I make aioli I use two olive oils: one is a bit more expensive, a bit more peppery and a bit more gutsy, and the second is a bit more bland but still nice and mellow. By blending the flavors in this way you achieve an olive oil flavor that isn't too strong or too peppery. Aioli is great with cold roast pork. Basil aioli is good with pink grilled salmon, and lemon aioli works well with crostini in fish broth.

Provided by Jamie Oliver

Categories condiment

Yield 8 servings

Number Of Ingredients 8

Ingredients

1/2 small clove of garlic, peeled
1 teaspoon salt
1 large egg yolk*
1 teaspoon Dijon mustard
Approximately 1 cup extra-virgin olive oil
Approximately 1 cup olive oil
Lemon juice
Salt and freshly ground black pepper

Steps:

Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice.

AIOLI

Aioli image

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

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

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

GRAND GREEN AIOLI

Grand Green Aioli image

"Le grand aioli" is a classic Provençal meal of vegetables and steamed seafood, centered on a rich and lemony garlic-laden aioli for dipping. Here, the sauce is vibrant with fresh parsley. This summery dish features a colorful mix of crunchy vegetables and crisp lettuces alongside steamed nutty edamame, to keep it vegetarian. But poached shrimp, rotisserie chicken, canned tuna and hard-boiled eggs would all be welcome for dipping. Very little cooking is required - just some quick boiling - making this perfect for a stress-free weeknight dinner or a celebratory get-together. Leftover aioli is a terrific sandwich spread, as well as a versatile dressing for roasted potatoes or pasta salad. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Kay Chun

Categories dips and spreads, vegetables, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
1 pound frozen edamame in pods
8 ounces small heads of lettuce (such as Little Gem, endive or romaine), leaves separated
2 large egg yolks
2 garlic cloves, peeled
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
1/2 cup safflower or canola oil
1 packed cup flat-leaf parsley leaves

Steps:

Prepare the vegetables: Bring a large pot of salted water to a boil. Add edamame and boil until tender, about 5 minutes. Using a slotted spoon or spider, transfer edamame to a bowl and cover to keep warm. Fill a bowl with ice water if using green beans, asparagus or snap peas. Add green beans and asparagus to the boiling water and cook until bright green and crisp-tender, about 2 minutes. Cook snap peas, if using, for 1 minute, adding to the green beans and asparagus during the last minute of cooking. Drain and transfer vegetables to the ice water to cool, then drain again. Other vegetables should be served raw.
Make the aioli: In the bowl of a food processor or blender, combine the egg yolks, garlic, mustard, lemon juice, salt, pepper and ¼ cup water. With the machine running, slowly drizzle in the olive oil and safflower oil until well blended. Add the parsley and purée until smooth. Transfer the aioli to a bowl. It can be covered and refrigerated for up to 3 days.
Arrange the vegetables and lettuce leaves on a large serving platter. Serve with the edamame and aioli.

LE GRAND AIOLI

Le Grand Aioli image

In the Provencal tradition, we served the aioli on a large plate and surrounded it with a colorful array of dipping items, such as celery, fingerling potatoes, hard-boiled eggs, and blue-crab claws. Use whatever is fresh in your local market.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 1 cup aioli

Number Of Ingredients 8

Ingredients

2 cloves garlic
3 large egg yolks
Coarse salt
1/2 teaspoon Dijon mustard
1/4 cup canola oil
Juice of 1 lemon
1/2 cup extra-virgin olive oil
2 teaspoons cold water

Steps:

Mince garlic in the bowl of a food processor fitted with the metal blade. Add egg yolks, a pinch of salt, and mustard; process to combine. With machine running, slowly pour in about half the canola oil through the feed tube, a few drops at a time. Stop to make sure the sauce is thickening, and scrape sides of the bowl with a rubber spatula.
Add 4 teaspoons lemon juice. Resume processing; slowly pour in remaining canola oil and the olive oil. Season with salt and remaining lemon juice, and add the water; process 10 seconds more. If serving immediately, transfer to serving bowls.

EASY AïOLI

Easy Aïoli image

This versatile condiment is also great with bread or crudités.

Provided by Amy Finely

Categories Condiment/Spread Garlic No-Cook Vegetarian Quick & Easy Mayonnaise Lemon Bon Appétit

Yield Makes about 2/3 cup

Number Of Ingredients 5

Ingredients

2 garlic cloves, pressed
1/4 teaspoon (or more) coarse kosher salt
1/2 cup mayonnaise
2 tablespoons olive oil
1 tablespoon fresh lemon juice

Steps:

Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

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