Basil Aïoli Recipes

REAL AIOLI

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.

BASIL AIOLI

Steps:

• In a food processor pulse together basil, olive oil, garlic, lemon juice and hot pepper sauce until smooth.
• Pulse in mayonnaise.
• Put in refrigerator up to 24 hours.
• Choose your vegetables, cut into strips.
• Blanch in boiling water for 1 minute.
• Drain and chill in ice water.
• I used carrots, peppers and green beans.
• I added radishes, tomatoes and cucumbers to the platter after.
• Time does not include the chilling time.

BASIL AïOLI

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)

BASIL AIOLI

Steps:

• Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
• Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.

CRAB CAKES WITH BASIL AïOLI

Steps:

• Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).
• Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.
• Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.

BASIL AIOLI

Steps:

• * to coddle the eggs, place whole egg (in the shell) into simmering water for 1 minute then remove and chill under cold running water. This is to make sure you have no salmonella in your yolk. You could use pasturized eggs, I suppose.
• Place the garlic (finely chopped), egg yolks and dijon into a stainless steel bowl and whisk together.
• whisk in the lemon juice.
• in a slow stream, add in the olive oil, whisking constantly until it is fully incorporated. This will thicken as it is whisked, so add a bit of water along the way if it gets too thick.
• Season with salt.
• Stir in the basil (very finely chopped).