Chili Lime Garlic Aioli 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

ROASTED GARLIC AND LIME AIOLI

Roasted Garlic and Lime Aioli image

Make and share this Roasted Garlic and Lime Aioli recipe from Food.com.

Provided by Ambervim

Categories Low Protein

Time 55m

Yield 1 1/4 Cups

Number Of Ingredients 8

Ingredients

2 large garlic, bulbs
2 teaspoons olive oil
1 cup mayonnaise
1 teaspoon lime rind, grated
2 tablespoons fresh lime juice
2 tablespoons cilantro, chopped fresh
1/2 teaspoon salt
1/4 teaspoon hot sauce

Steps:

Peel outer skins from garlic bulbs, leaving cloves together. Cut off top quarter of each bulb. Place bulbs, cut side up, in center of a piece of heavy-duty aluminum foil. Drizzle 1 teaspoon oil over each bulb; fold foil over garlic, sealing tightly. Bake at 425° for 45 minutes or until soft. Remove from oven; cool. Remove and discard garlic clove skins. Scoop out pulp; mash and stir until smooth.
Combine roasted garlic and remaining ingredients in a small bowl; stir well. Cover and chill 2 hours.

Nutrition Facts : Calories 810.3, Fat 70, SaturatedFat 10.2, Cholesterol 48.9, Sodium 2293.9, Carbohydrate 48.5, Fiber 0.2, Sugar 12.5, Protein 2.1

CHILI AIOLI

Chili Aioli image

Adapted from a recipe by Michele Humes at Serious Eats. She says, "Use your favorite chili sauce-preferably one with a thicker consistency, such as Sriracha, as a runnier sauce will thin out your aïoli. You can also use cayenne pepper, but the aïoli will be paler in color."

Provided by DrGaellon

Categories Sauces

Time 7m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 large egg yolk
1/2 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
1/2 cup neutral-flavored vegetable oil, such as canola
2 garlic cloves, very finely minced
fine salt
chili sauce or cayenne pepper, to taste

Steps:

Whisk together mustard, lemon juice and egg yolk in a bowl.
Add oil to yolk mixture a few drops at a time, whisking constantly, until all oil is incorporated and mixture is emulsified.
Whisk in garlic and chili sauce (or cayenne pepper) to taste. Season with salt. If aïoli is too thick, whisk in 1 or 2 drops of water; it should be creamy, but much looser in consistency than store-bought mayonnaise.

Nutrition Facts : Calories 128.9, Fat 14.2, SaturatedFat 2, Cholesterol 26.2, Sodium 4.7, Carbohydrate 0.5, Sugar 0.1, Protein 0.4

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