LEMON GARLIC AIOLI RECIPE
See how to make the BEST lemon garlic aioli sauce at home, with just 2 minutes + 5 ingredients! Put this creamy garlic aioli recipe on veggies, meat, or fish.
Provided by Maya Krampf
Categories Condiment
Time 2m
Number Of Ingredients 6
Steps:
- Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
- Add the garlic, Dijon mustard, lemon juice, and sea salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
- Pour the oil on top. Again, do not whisk or stir.
- Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until the aioli forms.
- Store the homemade aioli right in the jar, in the refrigerator.
Nutrition Facts : Calories 103 kcal, Carbohydrate 0.3 g, Protein 0.4 g, Fat 11.5 g, SaturatedFat 1.5 g, Sodium 32.2 mg, Fiber 0.1 g, Sugar 0.1 g, ServingSize 1 serving
LEMON GARLIC AIOLI SAUCE
Steps:
- Combine all the ingredients together in a bowl, and whisk until smooth. If you want, you can add some lemon zest to give it more lemon flavor!
- Serve right away, or cover and allow the sauce to refrigerate until ready to use. It's not necessary, but you can refrigerate for 15 minutes so the flavors can marry even more!
Nutrition Facts : ServingSize 2 tbsp, Calories 208 kcal, Carbohydrate 1 g, Protein 1 g, Fat 23 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 12 mg, Sodium 251 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g
CRUDITéS WITH LEMON-GARLIC AïOLI
Provided by Lulu Powers
Categories Mushroom Tomato Fourth of July Mayonnaise Asparagus Bell Pepper Carrot Zucchini Summer Party
Yield Serves 20
Number Of Ingredients 18
Steps:
- 1. Mix all the aïoli ingredients in a large bowl and season to taste. The aïoli will keep for 2 weeks in the refrigerator.
- 2. Rub a little lemon on the mushrooms to prevent them from turning brown.
- 3. You can make the platter up to a day ahead and store the vegetables in separate Ziploc bags. It's best to blanch the vegetables the morning of the party. (You can blanch the asparagus in boiling water with a teaspoon of baking soda, secured with a rubber band, for 30 seconds. Place the spears in an ice bath and drain-don't leave them in the ice bath or they'll get soggy.) Repeat with the zucchini, blanching it whole, cutting it on an angle to the desired thickness.
- 4. Arrange the veggies on a platter with a bowl of aïoli and scatter the herbs on top if you like.
ALIOLI DE LIMON (GARLIC MAYONNAISE WITH LEMON)
Make and share this Alioli De Limon (Garlic Mayonnaise With Lemon) recipe from Food.com.
Provided by Galley Wench
Categories Spanish
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Stir together all ingredients in a small bowl.
- Note: Alioli can be made up to two days in advance, covered and refrigerated.
CRUMBED CALAMARI WITH LEMON AND GARLIC AIOLI
Absolutely yum! Do not overcook calamari otherwise it will be rubbery. Stick to the time frame below and you will be okay!.
Provided by ozzygirl
Categories Squid
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Line a baking tray with baking paper.
- Cut calamari into 1 cm thick rings.
- Place flour, salt & pepper into a bowl, mix through.
- Beat eggs and water in a separate bow.
- Place cornflake crumbs or breadcrumbs and a couple of decent sized sprinkles of vegetable seasoning into a third bowl and mix.
- Coat calamari in flour mix, dip into egg mixture and then coat in breadcrumb mixture. Press breadcrumbs on with fingertips. Place on lined baking tray.
- Preheat oven to 150. Pour oil into a deep, heavy-based saucepan. Heat over medium-high heat. Cook calamari rings in batches for 2 to 3 minutes or until light golden.
- Remove calamari to a wire rack over a lined baking tray. Keep warm in oven whilst cooking remaining calamari.
- Mix 3-4 tblspns of good egg mayonnaise with a squeeze of lemon juice and a couple of tspns of crushed garlic, salt and pepper.
- Serve calamari with the garlic/lemon aioli, chips and salad.
Nutrition Facts : Calories 327.5, Fat 5.1, SaturatedFat 1.5, Cholesterol 304.3, Sodium 283.2, Carbohydrate 50.5, Fiber 1.5, Sugar 3.3, Protein 19.5
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
WINTER CRUDITES WITH WALNUT-GARLIC DIP
Categories Condiment/Spread Garlic Vegetable Appetizer Christmas Cocktail Party Walnut Winter Bon Appétit
Yield Makes about 3 cups dip
Number Of Ingredients 9
Steps:
- Cook potato in medium saucepan of boiling salted water until tender, about 15 minutes. Drain. Cool completely. Blend nuts, * cup oil, lemon juice, garlic and oregano in processor 1/3 until almost smooth. Add potato, 1/3 cup oil and 2 tablespoons water. Using on/off turns, process just until potato is blended and mixture is creamy (do not over-process or mixture will become sticky).
- Transfer mixture to medium bowl. Mix in parsley. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve with vegetables.
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