Country Fried Blt W Fresh Herb Aioli Recipes

HERB AIOLI

Steps:

• In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.

COUNTRY FRIED BLT W/ FRESH HERB AIOLI

Steps:

• 1. ADD THE ONION POWDER, GARLIC POWDER AND CAYENNE TO THE FLOUR IN A BOWL. MIX WELL. 2. ADD THE HEAVY CREAM TO THE BEATEN EGGS. MIX WELL. 3. IN A HEAVY SKILLET, ADD ENOUGH OIL TO COVER THE BOTTOM BY A ½ INCH. HEAT TO 350 DEGREES. 4. DIP EACH PIECE OF BACON IN THE EGG MIXTURE THEN THE FLOUR THEN THE EGG AND FLOUR AGAIN. MAKE SURE EACH PIECE IS HEAVILY COATED. 5. FRY THE BACON IN THE OIL FOR 3 - 4 MINUTES TURNING ONCE UNTIL GOLDEN BROWN. LET BACON DRAIN ON PAPER TOWEL. TO ASSEMBLE THE SANDWICHES PUT A GENEROUS AMOUNT OF THE AIOLI ON EACH BUN. ADD THE TOMATO W/ A PINCH OF SALT AND PEPPER, 2 - 3 SLICES OF THE BACON AND THE LETTUCE. SECURE W/ LONG TOOTH PICK THROUGH EACH SIDE OF THE BUN.

COUNTRY FRIED B.L.T. WITH FRESH HERB AIOLI

Steps:

• Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl. Refrigerate at least 1 hour before serving.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Stir the flour, onion powder, garlic powder, and cayenne pepper together in a bowl. Whisk the heavy cream and beaten eggs together in a separate bowl.
• Dip each piece of bacon into the egg mixture and then into the flour mixture. Repeat the process a second time to assure each piece is heavily coated.
• Fry the bacon in the hot oil until golden brown, 3 to 4 minutes per side. Set aside onto a plate lined with paper towels to drain.
• Spread a generous amount of the aioli onto each roll. Add a slice of tomato to each and season with salt and pepper. Finish the sandwiches with a portion of the lettuce and a few slices of bacon.

COUNTRY FRIED B.L.T. WITH FRESH HERB AIOLI

Steps:

• Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl. Refrigerate at least 1 hour before serving.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Stir the flour, onion powder, garlic powder, and cayenne pepper together in a bowl. Whisk the heavy cream and beaten eggs together in a separate bowl.
• Dip each piece of bacon into the egg mixture and then into the flour mixture. Repeat the process a second time to assure each piece is heavily coated.
• Fry the bacon in the hot oil until golden brown, 3 to 4 minutes per side. Set aside onto a plate lined with paper towels to drain.
• Spread a generous amount of the aioli onto each roll. Add a slice of tomato to each and season with salt and pepper. Finish the sandwiches with a portion of the lettuce and a few slices of bacon.

COUNTRY FRIED B.L.T. WITH FRESH HERB AIOLI

Steps:

• Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl. Refrigerate at least 1 hour before serving.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Stir the flour, onion powder, garlic powder, and cayenne pepper together in a bowl. Whisk the heavy cream and beaten eggs together in a separate bowl.
• Dip each piece of bacon into the egg mixture and then into the flour mixture. Repeat the process a second time to assure each piece is heavily coated.
• Fry the bacon in the hot oil until golden brown, 3 to 4 minutes per side. Set aside onto a plate lined with paper towels to drain.
• Spread a generous amount of the aioli onto each roll. Add a slice of tomato to each and season with salt and pepper. Finish the sandwiches with a portion of the lettuce and a few slices of bacon.

COUNTRY FRIED B.L.T. WITH FRESH HERB AIOLI

Steps:

• Make the aioli by stirring the mayonnaise, garlic, lemon juice, basil, and dill together in a bowl. Refrigerate at least 1 hour before serving.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Stir the flour, onion powder, garlic powder, and cayenne pepper together in a bowl. Whisk the heavy cream and beaten eggs together in a separate bowl.
• Dip each piece of bacon into the egg mixture and then into the flour mixture. Repeat the process a second time to assure each piece is heavily coated.
• Fry the bacon in the hot oil until golden brown, 3 to 4 minutes per side. Set aside onto a plate lined with paper towels to drain.
• Spread a generous amount of the aioli onto each roll. Add a slice of tomato to each and season with salt and pepper. Finish the sandwiches with a portion of the lettuce and a few slices of bacon.

OUTBACK'S ROASTED GARLIC HERB AIOLI

Steps:

• Place all ingredients into a mixing bowl. Whisk to combine.
• Place in a small container.
• Refrigerate aioli for a few hours before use to allow flavors to combine.

HERBED AIOLI

Steps:

• Combine lemon juice, vinegar, garlic, paprika, egg, and egg yolk in the bowl of a food processor. Process just until ingredients are blended.
• With processor running, slowly drizzle vegetable oil into mixture (it should begin to come together like mayonnaise). Add tarragon; season with salt and pepper. Slowly drizzle olive oil into processor. Chill for 30 minutes, and serve.