REAL AIOLI
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
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
SPICY CREOLE AIOLI
Provided by PepperScale
Time 5m
Number Of Ingredients 6
Steps:
- Add all ingredients to a medium-sized mixing bowl and stir until fully combined.
- Serve immediately, or for optimal flavor, allow the aioli to chill for a minimum of 1 hour to allow the flavors to set.
CREOLE AIOLI
Provided by Eric Asimov
Categories easy, condiments, dips and spreads
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Take a piece of aluminum foil about 12 inches long and fold it in half. Place the garlic in the center, and drizzle with olive oil. Fold the foil around the cloves to form a sealed packet. Roast the packet until the cloves are soft and a deep brown color, about 20 minutes. Mash the cooked cloves to a smooth paste. (If you wish to make extra garlic paste, it can be stored in a jar, covered with oil and refrigerated, for about a week.)
- In a small mixing bowl, combine 1 teaspoon garlic paste with the remaining ingredients. Mix well. Store refrigerated.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 159 milligrams, Sugar 0 grams, TransFat 0 grams
CRAB CAKES WITH CREOLE MUSTARD AIOLI AND GRILLED CORN, RED ONION & RED PEPPER SALAD
Steps:
- For the crab cakes: To a large bowl, add the mayonnaise, Creole mustard, Worcestershire sauce, seafood seasoning, egg, lemon zest and juice and chives. Mix thoroughly to combine. Add the saltine cracker crumbs. Add the crabmeat. Gently fold the crab into the mixture, being careful not to break up the meat too much.
- Form the mixture into four equal-sized crab cakes. Preheat a large saute pan over medium-high heat with some canola oil until it shimmers. Gently place the crab cakes into the pan and cook until golden brown, 3 to 4 minutes. Flip, and cook until golden, 2 to 3 minutes.
- For the salad: Preheat a grill pan over high heat. Place the corn and onions onto the grill pan and grill until charred, 5 to 6 minutes. Flip, then cook until charred and the onions are softened, another 4 to 5 minutes. Remove the corn kernels from the cobs and dice the grilled onions. Set aside.
- Place the red bell pepper onto an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Remove the skin from the bell pepper and rinse under water to ensure all of the black char is removed. Remove the stem, ribs and seeds from the roasted pepper and dice.
- To a large bowl, add the corn kernels, onions, roasted peppers, cilantro, 2 tablespoons of olive oil, red wine vinegar, red pepper flakes and kosher salt to taste. Toss to combine. In a separate bowl, add the arugula, lemon juice, a drizzle of olive oil and kosher salt to taste. Toss to combine.
- For the aioli: To a bowl, add the mayonnaise, Creole mustard, cornichons, cornichon juice, shallots and kosher salt to taste. Mix to combine.
- To serve, place the arugula onto each plate and nestle some of the corn, red onion and red pepper salad next to it. Top with a crab cake and drizzle some of the aioli around the crab cake. Enjoy!
NATCHITOCHES MEAT PIES WITH SPICY CREOLE AIOLI RECIPE
Provided by RoketJSquerl
Number Of Ingredients 31
Steps:
- Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until browned and cooked through. Add the onions, celery, bell pepper, and green onions, cook until the vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and seasonings, cook for 2 minutes more. Make a slurry of the stock and flour, add to the pot and bring to a boil. Reduce the heat and cook for about 5 minutes stirring constantly. Remove from the heat and adjust the seasonings if necessary. Set aside to cool to room temperature. Combine the dry ingredients in the mixer fitted with a paddle attachment, with the speed on low add the lard to the dry ingredients and let the mixer cut it in until the fat is broken up into pea sized pieces. Beat the egg and combine with the milk. Add the wet to the dry with the mixer on low, in a slow steady stream. Mix until the dough just comes together. The key is to not overwork the dough. Cut the dough in half then roll it out to 1/8 inch thickness on a floured counter. Cut into either the more traditional 5 inch circles or as I did about 3 circles, I used an empty French Market Coffee can. To assemble and cook: Place 1 heaping Tablespoon (doubled for the larger size) of the cooled mixture to each circle. With your finger wet the edge with a little water, fold over and crimp with a fork. Set aside on a floured surface until ready to fry. Heat 4 inches of oil in a dutch oven to 360 degrees. Fry the meat pies in small batches until golden brown on each side.
BASIC CREOLE SAUCE
I cook a big batch of this sauce and keep in the freezer for when I need to pull together a quick dinner party or supper for my family. Just reheat and add a combination of shrimp, sausage, or chicken and serve over hot rice. Add in a combination of the optional ingredients to make it your own. You will have a meal fit for company.
Provided by NancySacTown
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h15m
Yield 24
Number Of Ingredients 21
Steps:
- Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
- Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
- Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
- Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
- Allow the sauce to cool completely.
- To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 6.9 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 229.2 mg, Sugar 3.4 g
CREOLE SAUCE
from southernfood.about.com - Use this flavorful sauce as a base for fried green tomatoes or eggplant, or serve it as a sauce with seafood and rice or pasta.
Provided by Az B8990
Categories Cajun
Time 25m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the butter and oil in a medium saucepan.
- Add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender.
- Stir in all remaining ingredients.
- Simmer over low heat for about 10 minutes.
- Taste and adjust seasoning.
- Serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.
Nutrition Facts : Calories 118.5, Fat 6.9, SaturatedFat 2.5, Cholesterol 7.6, Sodium 542.4, Carbohydrate 14.1, Fiber 4.2, Sugar 6, Protein 2.8
More about "creole aioli sauce recipe recipe for banana"
CREOLE AIOLI - FOOD IS LOVE MADE EDIBLE
From foodislovemadeedible.com
Servings 4Estimated Reading Time 5 mins
CREOLE AIOLI - HEATCAGEKITCHEN
From heatcagekitchen.com
Estimated Reading Time 6 mins
AIOLI SAUCE RECIPE | MYRECIPES
From myrecipes.com
AIOLI RECIPE - HOMEMADE GARLIC MAYO RECIPE - YOUTUBE
From youtube.com
AIOLI RECIPE
From crecipe.com
EASY CREOLE SAUCE RECIPE | MYRECIPES
From myrecipes.com
CREOLE AIOLI RECIPE - EASY KITCHEN
From easykitchen.com
CREOLE AIOLI - PLAIN.RECIPES
From plain.recipes
CLASSIC CREOLE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
AIOLI RECIPE - DELISH
From delish.com
AIOLI SAUCE RECIPE FOR FRIES - JUST EASY RECIPE
From justeasyrecipe.com
10 BEST AIOLI MUSTARD SAUCE RECIPES | YUMMLY
From yummly.com
CREOLE BANANA BREAD PUDDINGS WITH CARAMEL SAUCE RECIPE ...
From myrecipes.com
14 AIOLI & SAUCE RECIPES IDEAS IN 2021 | SAUCE RECIPES ...
From pinterest.ca
AIOLI REMOULADE SAUCE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
NEW ORLEANS STYLE CREOLE SUCCOTASH - RECIPE | COOKS.COM
From cooks.com
CREOLE AïOLI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREOLE BANANA BREAD PUDDINGS WITH CARAMEL SAUCE ... RECIPE
From crecipe.com
CHEATER'S AIOLI RECIPE - COOKIE AND KATE
From cookieandkate.com
SIMPLE CAJUN AIOLI RECIPE | PERFECT DIP OR SPREAD - MOM'S ...
From momsdinner.net
CAJUN AND CREOLE RECIPES | ALLRECIPES
From allrecipes.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