ROASTED GARLIC AIOLI
Steps:
- Preheat the oven to 425 degrees F.
- Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
- In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.
BLACK GARLIC AIOLI RECIPE
Provided by Albert Bevia @ Spain on a Fork
Time 15m
Number Of Ingredients 6
Steps:
- Finely mince 4 cloves of black garlic and finely dice 1 raw clove of garlic, add both minced garlics to a mortar and using a pestle pound down on the garlics until you form a paste
- Then add 1 organic egg yolk at room temperature, season with with sea salt and add about 1/2 teaspoon of fresh lemon juice
- Start slowly pouring in 1/2 cup of extra virgin Spanish olive oil while you mix all the ingredients together in a circular motion, once all the olive oil has been added you should have a mayonnaise like consistency (very important that you don´t stop stirring the mixture while you pour in the oil)
- Cover the mortar with seran wrap and add to the fridge for at least 1 hour to let all the flavors develop, it should hold for up to 3 days in the fridge
- Enjoy!
GARLIC AIOLI
This is a great recipe that I found in another user's comments but nowhere else on the site. Enjoy! We use this as a dip for crab cakes or as a spread on sandwiches.
Provided by Jeff and Justine
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 1.5 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 335.5 mg, Sugar 0.3 g
BLACK GARLIC AIOLI
Black garlic has a rich, sweet flavor that makes anything just a bit more gourmet. We used balsamic vinegar to bring out the flavor of balsamic that the black garlic has. Due to the black garlic, this aioli tends to break a bit easier than traditional aioli. Read the notes if you need to troubleshoot.
Provided by Dahn Boquist
Categories Condiments
Time 10m
Number Of Ingredients 6
Steps:
- Place the black garlic in a food processor. Process until the garlic is a smooth, thick paste. You will need to stop the food processor several times and scrape down the sides of the bowl.
- Add the fresh garlic, egg yolk, balsamic vinegar, and salt to the food processor. Process until the ingredients are well blended. Stop the motor and scrape the sides of the bowl down a couple of times.
- With the motor running, slowly add the oil in a thin stream. It should take about 2 minutes to add all the oil. Stop the motor halfway through and scrape the sides of the bowl down. Continue processing the aioli until it is thick and creamy.
- Store in the refrigerator for 5 to 7 days.
Nutrition Facts : Calories 106 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 67 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
BLACK OLIVE AïOLI
Provided by Suzanne Goin
Categories Condiment/Spread Sauce Olive Quick & Easy
Yield Makes 1 1/4 cups
Number Of Ingredients 8
Steps:
- Place the egg yolk in a stainless-steel bowl. Begin whisking in the grape-seed oil drop by drop, as slowly as you can bear. Continue in this manner, following with the olive oil, as the mixture thickens. Once the mayonnaise has emulsified, add the remaining oil in a slow, steady stream, whisking all the time. If the mixture gets too thick and is difficult to whisk, add a drop or two of water.
- Pound the garlic with 1/4 teaspoon salt with a mortar and pestle. Add half the olives, and pound to a paste. Roughly chop the remaining olives. Fold the garlic-olive paste and the chopped olives into the mayonnaise. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne pepper. Taste for balance and seasoning. If the aïoli seems thick and gloppy, thin it with a little water; this will also make it creamier.
AIOLI WITH BLACK GARLIC AND PRESERVED LEMON
A great sauce for lamb, beef, or whatever you think you'll like it on.
Provided by Andy Surowiec
Categories Dips and Spreads
Time 10m
Yield 20
Number Of Ingredients 5
Steps:
- Combine black garlic, preserved lemon (make sure all seeds are removed), balsamic vinegar, and soy sauce in a high capacity blender (such as a Vitamix®) until black garlic and preserved lemon are pulverized into a smooth mixture. Add olive oil and blend until aioli thickens.
Nutrition Facts : Calories 146.6 calories, Carbohydrate 4.8 g, Fat 14.1 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 2 g, Sodium 776.6 mg, Sugar 1.4 g
BLACK GARLIC AÏOLI RECIPE
Provided by á-1025
Number Of Ingredients 7
Steps:
- 1. In a blender add the black garlic and egg yolk, blending just enough to blend. 3. With the machine running add the oil very slowly. The aioli becomes thicker the more oil you add. Add the oil until it is thick and stands up in soft peaks. Pour in the lemon juice and sherry wine vinegar and blend a few more seconds. Taste if it is too thick you can lighten it up with a teaspoon or so of hot water and add more salt if you like. (If it breaks and the oil separates out and looks like a vinaigrette, don't throw it out. In a new bowl add a tablespoon of Dijon mustard and very slowly whisk the broken mixture to the mustard. Whisk until it is all incorporated. I'm not sure why but this breaks more than any other aioli or mayonnaise. Just keep trying until it is emulsified and you will have a wonderful taste experience. ) Transfer to a serving bowl, cover and refrigerate until ready to serve. Yields about 1 1/2 cups
GARLIC AïOLI
Homemade mayonnaise is one of life's perfect foods. With a hint of garlic, it's even better. Obviously, this is great on any sandwich, especially a steak or grilled fish sandwich. But it also makes a wonderful dipping sauce. I love it with shellfish, like steamers and grilled lobster. I've lived in this country for a long time now, but I still dunk my French fries in mayonnaise. That's arguably the best use for this simple sauce.
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Finely grate the zest of the lemon into a medium bowl. Add the yolk, mustard, garlic, salt, and pepper. Whisk until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Squeeze 1 tablespoon lemon juice into the mixture and whisk until blended. The aïoli can be covered and refrigerated overnight.
More about "black garlic aÏoli recipes"
BLACK GARLIC AIOLI | FIVE SENSES PALATE
From fivesensespalate.com
Estimated Reading Time 2 mins
BLACK GARLIC AIOLI RECIPES ARE THE BEST CONDIMENTS YOU …
From unbrandednews.com
Estimated Reading Time 4 mins
HOW TO MAKE BLACK GARLIC AIOLI - MEDMUNCH
From medmunch.com
Estimated Reading Time 5 mins
BLACK GARLIC RECIPES
From blackgarlic.co.uk
THE BEST VEGAN GARLIC AIOLI - STACEY HOMEMAKER
From staceyhomemaker.com
BLACK GARLIC AIOLI - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
ROASTED GARLIC AIOLI RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLACK GARLIC AIOLI - TAO OF SPICE
From taoofspice.com
BLACK GARLIC AIOLI - DEBRA'S NATURAL GOURMET
From debrasnaturalgourmet.com
GARLIC AïOLI - JAMIE OLIVER
From jamieoliver.com
SHORTCUT AIOLI (GARLIC MAYO) RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED GARLIC AND BLACK PEPPER AIOLI | EMERILS.COM
From emerils.com
GARLIC AIOLI - CHEF JEAN PIERRE
From chefjeanpierre.com
WHITE ASPARAGUS WITH BLACK GARLIC AIOLI - NERDS WITH KNIVES
From nerdswithknives.com
CREAMY GARLIC AIOLI FROM SCRATCH - INSPIRED TASTE
From inspiredtaste.net
BLACK GARLIC AïOLI MADE WITH GRAPESEED OIL - LAVENDER AND LIME
From tandysinclair.com
3 EASY WAYS TO MAKE THE TASTIEST BLACK GARLIC AIOLI
From food4lifemarket.com
SUPER CREAMY HOMEMADE GARLIC AIOLI SAUCE RECIPE - JUSTSOYUM
From justsoyum.com
TRADITIONAL GARLIC AIOLI (ALIOLI | NO EGG) - ALPHAFOODIE
From alphafoodie.com
EASY BLACK GARLIC AIOLI RECIPE | SALT AND VANILLA
From saltvanilla.com
HOW TO MAKE BLACK GARLIC AIOLI - THE HOME RECIPE
From thehomerecipe.com
BEST GARLIC AIOLI RECIPE - HOW TO MAKE GARLIC AIOLI
From thepioneerwoman.com
BLACK GARLIC AIOLI RECIPE | TEA FOR TAMMI
From teafortammi.com
GARLIC AIOLI RECIPE (CLASSIC AND CHEATER) FROM THE FOOD CHARLATAN
From thefoodcharlatan.com
EASY GARLIC AIOLI - CREME DE LA CRUMB
From lecremedelacrumb.com
GRILLED RIBEYE WITH BLACK GARLIC AïOLI RECIPE - PIEDMONTESE
From piedmontese.com
BLACK GARLIC AIOLI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLASSIC GARLIC AIOLI | CANADIAN LIVING
From canadianliving.com
EASY BLACK GARLIC AIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
DELICIOUS SPANISH GARLIC ALIOLI RECIPE
From spanishfoodguide.com
GRILLED RIBEYE WITH BLACK GARLIC AïOLI | TEXAS BLACK GOLD GARLIC
From texasblackgoldgarlic.com
10 BEST GARLIC AIOLI WITHOUT EGG RECIPES | YUMMLY
From yummly.com
CHAMPAGNE BLACK GARLIC AIOLI — STONE PIER PRESS
From stonepierpress.org
GARLIC AIOLI - JUST 5 MINUTES TO MAKE! | MOM ON TIMEOUT
From momontimeout.com
LE GRAND AïOLI, MADE SIMPLE - LE CHEF'S WIFE
From lechefswife.com
BLACK GARLIC AIOLI | COOKING WITH JULIE
From cookingwithjulie.com
VEGAN GARLIC AIOLI - DONUT FOLLOW THE CROWD
From dontfollowthecrowd.net
RECIPE - SCALLOPS WITH BLACK GARLIC, AïOLI & BLACK LENTILS
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love