Aiolibread Recipes

ROASTED GARLIC AIOLI

Roasted Garlic Aioli image

Creamy roasted garlic aioli can be made quickly with leftover roasted garlic. We love roasted garlic and tend to bake more than one at a time for convenience and to be energy efficient.

Provided by NB Roy

Categories Side Dish Sauces and Condiments Recipes

Time 2h45m

Yield 4

Number Of Ingredients 7

Ingredients

1 head garlic
2 teaspoons olive oil
kosher salt and ground black pepper to taste
½ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce
1 pinch ground cayenne pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
Refrigerate until flavors combine, at least 1 hour.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.8 g, Cholesterol 10.4 mg, Fat 24.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.6 g, Sodium 204.4 mg, Sugar 0.5 g

CLASSIC AïOLI

Classic Aïoli image

Categories Condiment/Spread Sauce Blender Egg Garlic No-Cook Gourmet

Yield Makes about 2 cups (serving 12)

Number Of Ingredients 5

Ingredients

1/2 cup coarsely chopped very fresh garlic, at room temperature
2 teaspoons coarse sea saltor kosher salt
2 cups extra-virgin olive oil, at room temperature
Special Equipment
a large mortar and pestle

Steps:

Blend 1/4 cup garlic, 1 teaspoon salt, and 2 tablespoons oil in a blender on high speed until smooth and creamy, about 2 minutes, then transfer to mortar. Add 3/4 cup plus 2 tablespoons oil very slowly, 1 to 2 teaspoons at a time, stirring and mashing constantly and vigorously with pestle. This will take about 15 minutes, and mixture will become very thick and glossy. (Aïoli will separate if oil is added too quickly.) Transfer to a bowl. Make second batch with remaining ingredients.

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

Ingredients

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.

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 Sauces

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 BREAD

Aioli Bread image

Make and share this Aioli Bread recipe from Food.com.

Provided by Ginny Sue

Categories Breads

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup mayonnaise or 1/4 cup light mayonnaise
2 tablespoons olive oil
2 tablespoons minced fresh parsley
2 cloves garlic, minced
1/2 teaspoon grated lemon, zest of
1/8 teaspoon salt
pepper, to taste
8 ounces crusty baguette

Steps:

Combine mayonnaise, olive oil, parsley, garlic, lemon zest, salt and pepper in small bowl.
Cut baugette in half lengthwise.
Spread each baguette half evenly with mixture.
Place baguette halves on baking sheet, cut side up.
Bake at 350F about 15 minutes or until just beginning to brown.
Let cool slightly, then cut into serving size pieces.

Nutrition Facts : Calories 183.6, Fat 8.9, SaturatedFat 1.4, Cholesterol 2.5, Sodium 349.2, Carbohydrate 22.4, Fiber 1.2, Sugar 0.8, Protein 3.5

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.

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