Creole Aioli Sauce Recipe Recipe For Banana

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

SPICY CREOLE AIOLI



Spicy Creole Aioli image

Provided by PepperScale

Time 5m

Number Of Ingredients 6

1 cup mayonnaise
3 scallions (including green tops, minced)
3 tablespoons Creole mustard
1 tablespoon minced garlic
1/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper powder

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



Creole Aioli image

Provided by Eric Asimov

Categories     easy, condiments, dips and spreads

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 11

4 garlic cloves
2 teaspoons olive oil
1 cup mayonnaise
2 teaspoons harissa (available from specialty food markets)
1 1/2 tablespoons pommery or other whole-grain mustard
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/4 teaspoon allspice
1 1/2 tablespoons minced parsley
1 teaspoon sherry vinegar

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



Crab Cakes with Creole Mustard Aioli and Grilled Corn, Red Onion & Red Pepper Salad image

Provided by Anne Burrell

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 25

1/4 cup mayonnaise
1 tablespoon Creole mustard
2 teaspoons Worcestershire sauce
1 1/2 teaspoons seafood seasoning, such as Old Bay
1 large egg
Juice and zest of 1/2 lemon
1 small bunch chives, thinly sliced
2/3 cup saltine cracker crumbs
1 pound jumbo lump crabmeat, picked over for shells and cartilage
Canola oil, for cooking
2 ears corn, husked
1 red onion, peeled and sliced into rounds
1 red bell pepper
1 cup cilantro leaves, chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons red wine vinegar
Pinch crushed red pepper flakes
Kosher salt
1 cup arugula
1/2 lemon, juiced
1/2 cup mayonnaise
2 tablespoons Creole mustard
10 cornichons, finely diced plus 2 tablespoons cornichon juice
1/2 shallot, finely diced
Kosher salt

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



Natchitoches Meat Pies with Spicy Creole Aioli Recipe image

Provided by RoketJSquerl

Number Of Ingredients 31

For the dough:
For the Filling
2 Tbsp Butter
1/2 lb Ground Beef
1/2 lb Ground Pork
1/2 Cup Spanish Onion, finely diced
1/2 Cup Red Bell Pepper, finely diced
1/4 Cup Celery, finely diced
1/2 Cup Green Onions
3 Garlic Cloves, minced
2 Tbsp Homemade Worcestershire Sauce
1 Tbsp Crystal Hot Sauce
Kosher salt, black pepper, and Cayenne to taste.
1/2 Cup Beef Stock
1/8 Cup All Purpose Flour
4 Cups All Purpose Flour
2 tsp Iodized Salt
1 tsp Baking Powder
1/2 Cup Lard
1 Egg
1 Cup Milk
Spicy Creole Aioli
1 cup mayonnaise
3 scallions including green tops, minced
3 tablespoons Creole mustard
1 tablespoon minced garlic
1/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper powder
Instructions
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.

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



Basic Creole Sauce image

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

2 tablespoons olive oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
2 cups chopped carrot
6 cloves garlic, chopped
4 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
4 cups water
2 tablespoons chicken bouillon granules
2 bay leaves
1 tablespoon red pepper flakes
1 tablespoon smoked paprika
1 pinch saffron
1 pinch dried oregano, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste
1 orange, zested
1 (8 ounce) bottle clam juice
1 cup white wine
salt and ground black pepper to taste
6 1-pint canning jars with lids and rings

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



Creole Sauce image

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

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 cup chopped green peppers or 1/2 cup chopped red pepper
1/2 cup chopped celery
1 teaspoon creole seasoning
1/2 teaspoon dried leaf thyme
1/2 teaspoon ground paprika
1 teaspoon Worcestershire sauce
1 dash ground black pepper
1/4 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes with juice
1 tablespoon tomato paste
1/2 cup chicken broth

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
creole-aioli-food-is-love-made-edible image
2015-12-16 1 tbsp Creole mustard; 2 tbsp fresh parley, minced; 2 tsp Cajun/Creole seasoning; 2 tbsp peanut oil (olive oil can be used also) Olive oil …
From foodislovemadeedible.com
Servings 4
Estimated Reading Time 5 mins


CREOLE AIOLI - HEATCAGEKITCHEN
2016-08-01 Happy Monday, Dear Readers: Once again, apologies for being absent. Life has pulled me in other directions. I’ve still got one post I’m trying to get to finish, but it requires research, and I haven’t sat down to do much of it. But if …
From heatcagekitchen.com
Estimated Reading Time 6 mins


AIOLI SAUCE RECIPE | MYRECIPES
Instructions Checklist. Step 1. Stir together saffron and water. Let stand 30 minutes. Advertisement. Step 2. Stir together saffron mixture, mayonnaise, and …
From myrecipes.com


AIOLI RECIPE - HOMEMADE GARLIC MAYO RECIPE - YOUTUBE
Get the full story! Visit http://foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have question...
From youtube.com


AIOLI RECIPE
Aioli Recipe . Crecipe.com deliver fine selection of quality Aioli Recipe, recipes equipped with ratings, reviews and mixing tips. Get one of our Aioli Recipe. ###Užijte si objevování nových porkrmů a jídel z nejelpších### Aioli Recipe ###receptů z čech i ze světa. Dobrou chuť!###
From crecipe.com


EASY CREOLE SAUCE RECIPE | MYRECIPES
Directions. Prepare up to 2 days ahead. Sauté celery in 2 olive oil in a saucepan over medium heat 3 to 4 minutes until tender. Stir in diced tomatoes, garlic, Creole seasoning, and sugar. Reduce heat to low; simmer, stirring occasionally, 20 minutes. Stir in parsley, green onions, and hot sauce. Store in refrigerator up to 2 days.
From myrecipes.com


CREOLE AIOLI RECIPE - EASY KITCHEN
Skillet Nachos with Pulled Chicken and Black Beans. Hearty pulled chicken, black beans and toppings galore come together in this to-die-for layered skillet.
From easykitchen.com


CREOLE AIOLI - PLAIN.RECIPES
Directions. 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.
From plain.recipes


CLASSIC CREOLE SAUCE RECIPE - THE SPRUCE EATS
2021-08-24 Heat 1 tablespoon of the butter and the olive oil over medium-low heat in a medium saucepan. Add the celery, onion, green and yellow or red bell pepper, and garlic. Sauté the vegetables for about 5 to 7 minutes until just tender. The Spruce / Julia Hartbeck.
From thespruceeats.com


AIOLI RECIPE - DELISH
2009-12-15 A garlicky version of mayonnaise. Fantastic for hot or cold fish or as a dip for vegetables, bread, and so on. Recipe courtesy of The Sauce Book: 300 World Sauces Made Simple, by Paul Gayler.
From delish.com


AIOLI SAUCE RECIPE FOR FRIES - JUST EASY RECIPE
2021-10-25 Homemade Baked French Fries for Two Recipe Homemade . Horseradish aioli sauce the zesty kick of flavor in this creamy aioli is perfect for burgers, deli sandwiches or paninis. Aioli sauce recipe for fries. To make it, you simply soak minced garlic in lemon juice for 10 minutes, strain it out, and stir the garlicky lemon juice into the.
From justeasyrecipe.com


10 BEST AIOLI MUSTARD SAUCE RECIPES | YUMMLY
Aioli Mustard Sauce Recipes 5,256 Recipes. Last updated Aug 21, 2021 ...
From yummly.com


CREOLE BANANA BREAD PUDDINGS WITH CARAMEL SAUCE RECIPE ...
Step 1. Combine first 3 ingredients in a small saucepan; cook over medium heat 4 minutes or until mixture is thick. Add bourbon; cook until mixture is reduced to 1/4 cup (about 5 minutes). Remove from heat. Add sliced bananas, and toss gently. Spoon banana mixture into a …
From myrecipes.com


14 AIOLI & SAUCE RECIPES IDEAS IN 2021 | SAUCE RECIPES ...
May 1, 2021 - Explore Avis Johnson's board "Aioli & Sauce Recipes" on Pinterest. See more ideas about sauce recipes, recipes, cooking recipes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


AIOLI REMOULADE SAUCE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
Keep Recipes. Capture memories. Be inspired. KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds
From keeprecipes.com


NEW ORLEANS STYLE CREOLE SUCCOTASH - RECIPE | COOKS.COM
2020-11-01 Pimento, cut in strips. 5 cobs fresh corn or 2 boxes frozen whole corn. Saute onion and pepper in hot oil in large, deep uncovered skillet until onions are transparent, but not browned. Add okra and tomatoes, cover and simmer until tomatoes make a fairly thick mixture, about 50 minutes. Steam baby limas until nearly done, cut whole corn from ...
From cooks.com


CREOLE AïOLI RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


CREOLE BANANA BREAD PUDDINGS WITH CARAMEL SAUCE ... RECIPE
Creole banana bread puddings with caramel sauce ... recipe. Learn how to cook great Creole banana bread puddings with caramel sauce ... . Crecipe.com deliver fine selection of quality Creole banana bread puddings with caramel sauce ... recipes equipped with ratings, reviews and mixing tips.
From crecipe.com


CHEATER'S AIOLI RECIPE - COOKIE AND KATE
2021-07-21 In a small, shallow bowl, combine the pressed garlic and lemon juice. Stir to combine and spread it into an even layer so the juice can work its magic. Sprinkle lightly with salt. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic’s flavor. Place a fine mesh strainer over another bowl.
From cookieandkate.com


SIMPLE CAJUN AIOLI RECIPE | PERFECT DIP OR SPREAD - MOM'S ...
2020-04-10 Instructions. Whisk or stir together the ½ cup mayo, 1 tablespoon fresh lemon juice and 6 dashes hot sauce until it is incorporated and smooth. Add the ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, onion powder, salt, oregano, red pepper flakes, and a pinch of cayenne pepper. Stir until it all comes together. Serve!
From momsdinner.net


CAJUN AND CREOLE RECIPES | ALLRECIPES
Spicy Creamy Cajun Ham and Black Eyed Peas Salad. Rating: Unrated. 6. Spicy Turkey Sweet Potato Gumbo. Spicy Turkey Sweet Potato Gumbo. Rating: Unrated. 9. Leftover Ham and Shrimp Slow Cooker Gumbo. Leftover Ham and Shrimp Slow Cooker Gumbo.
From allrecipes.com


Related Search