Aioli Recipes

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AIOLI



Aioli image

Provided by Food Network

Categories     condiment

Time 15m

Yield about 1 cup

Number Of Ingredients 7

2 or 3 fresh garlic cloves, peeled and chopped. (If they've started to sprout, don't use them for aioli.)
Large pinch coarse sea or kosher salt
1 egg yolk, at room temperature
1/2 lemon, juiced
2/3 cup pure olive oil (not extra virgin)
1/3 cup extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
  • The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.

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

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

CLASSIC AIOLI



Classic Aioli image

Aioli is an emulsified sauce, meaning that liquids that don't usually combine -- such as oil and water or, in this case, oil, lemon juice, and vinegar -- are blended together.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 6

1 egg
4 cloves garlic, peeled and finely chopped
1 teaspoon freshly squeezed lemon juice
2 teaspoons white-wine vinegar
1 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Combine egg, garlic, lemon juice, and vinegar in the bowl of a food processor. Process for 10 seconds. With machine running, add oil one drop at a time through feed tube until mixture emulsifies. Slowly add remaining oil in a steady stream. Season with salt and pepper.

BEST AIOLI RECIPE COLLECTION: TRUFFLE AIOLI RECIPE AND MORE



Best Aioli Recipe Collection: Truffle Aioli Recipe and More image

Treat your guests to this homemade truffle aioli. It takes a few minutes to prepare and is a delicious dipping sauce for seafood

Provided by Izzy

Time 5m

Number Of Ingredients 5

1 cup mayonnaise (see note)
1 tablespoon truffle oil (see note)
1 teaspoon lemon juice (freshly squeezed)
1 clove garlic (grated or pressed (1/2 teaspoon))
1 truffle (minced - optional garnish (see note))

Steps:

  • Whisk the mayo, truffle oil, lemon juice and garlic in a small bowl until smooth and creamy.
  • Optional: If using a fresh truffle, grate it finely or mince it on a cutting board. Then sprinkle on top of the aioli.
  • Use immediately or cover and refrigerate.

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

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

INSTANT POT SALMON SANDWICHES WITH AIOLI



Instant Pot Salmon Sandwiches with Aioli image

These salmon sandwiches, topped with homemade aioli and arugula, are made quickly and easily in an Instant Pot.

Provided by EatAndRun

Categories     Sandwiches

Time 25m

Yield 4

Number Of Ingredients 12

¼ cup mayonnaise
1 teaspoon lemon zest
2 teaspoons lemon juice
1 pinch salt
1 cup cold water
¼ cup lemon juice
nonstick cooking spray
4 (4 ounce) frozen salmon fillets
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 brioche buns, halved
1 cup loosely packed arugula, or more to taste

Steps:

  • For aioli, stir together mayonnaise, lemon zest, 2 teaspoons lemon juice, and a pinch of salt in a small bowl.
  • Add water and remaining 1/4 cup lemon juice to a multi-functional pressure cooker (such as Instant Pot). Put a steamer rack inside and spray with cooking spray. Arrange salmon fillets, skin sides down, on the prepared rack (fillets may overlap slightly).
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Salmon should flake easily with a fork.
  • Sprinkle salmon with remaining salt and pepper. Spread cut sides of buns with aioli. Serve salmon in buns with arugula.

Nutrition Facts : Calories 568.8 calories, Carbohydrate 36.6 g, Cholesterol 141.1 mg, Fat 33.2 g, Fiber 1.3 g, Protein 30.2 g, SaturatedFat 6.3 g, Sodium 610.1 mg

AïOLI



Aïoli image

This creamy garlic mayo is a great accompaniment for fried fish.

Provided by Jody Adams

Categories     Condiment/Spread     Egg     Garlic     Mustard     No-Cook     Quick & Easy     Lemon     Fall     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 6

2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil

Steps:

  • Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
  • Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.

AïOLI



Aïoli image

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

small pinch saffron strands
3 garlic cloves , crushed
2 egg yolks
1 tbsp Dijon mustard
300ml olive oil

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

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