Garlic Aioli With Capers Recipes

LEMON-CAPER AIOLI

Lemon-Caper Aioli image

Provided by Katie Lee Biegel

Time 5m

Yield about 1 cup

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
1 tablespoon capers, chopped
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 cloves garlic, grated
Juice of 2 lemons

Steps:

Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.

QUICK GARLIC AIOLI

Quick Garlic Aioli image

This is a very quick aioli I made when I couldn't find one to make in just a few minutes. It needs time in the fridge to allow the flavors to blend. Perfect on grilled and fried fish.

Provided by Kristie Ghioni

Categories Side Dish Sauces and Condiments Recipes

Time 1h5m

Yield 8

Number Of Ingredients 4

Ingredients

1 cup mayonnaise
3 cloves garlic, minced and mashed (or more to taste)
1 tablespoon lemon juice
1 pinch cayenne pepper

Steps:

Stir mayonnaise, garlic, lemon juice, and cayenne pepper together in a small bowl. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 1.4 g, Cholesterol 10.4 mg, Fat 21.8 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 156.4 mg, Sugar 0.4 g

GARLIC AIOLI

Garlic Aioli image

This is a great recipe that I found in another user's comments but nowhere else on the site. Enjoy! We use this as a dip for crab cakes or as a spread on sandwiches.

Provided by Jeff and Justine

Categories Side Dish Sauces and Condiments Recipes

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

¾ cup mayonnaise
3 cloves garlic, minced
2 ½ tablespoons lemon juice
¾ teaspoon salt
½ teaspoon ground black pepper

Steps:

Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 1.5 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 335.5 mg, Sugar 0.3 g

GARLIC AIOLI WITH CAPERS

Garlic Aioli With Capers image

Basically a form of mayonnaise, intended to be served at room temperature or chilled, I make this condiment (or sauce base) with roasted garlic. It's creamy and garlicky and goes perfectly with both shellfish and roast beef.

Provided by David J Rust

Categories Sauces

Time 55m

Yield 12 tablespoons, 12 serving(s)

Number Of Ingredients 8

Ingredients

6 garlic cloves, roasted
1 teaspoon canola oil
1 large egg
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper, ground
1/2 cup extra virgin olive oil
1 tablespoon capers

Steps:

In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the peeled cloves of garlic in canola oil. Wrap the garlic cloves and oil, tightly, in tin foil. To make the garlic cloves soft like butter, this will take between 30 and 40 minutes. To prevent scorching, add a half teaspoon of water to the tinfoil: this will keep it from browning, however, and the taste won't be quite the same. But it should protect the delicate garlic from burning.
In a blender, place the roasted garlic with the egg, lemon juice, salt, and white pepper. Starting at medium speed, blend for about a minute until the garlic has been fully incorporated into the blend.
Start with a few drops, rising to a drizzle, and add the olive oil. Keep blending for about 5 minutes until the aioli comes together into a thick, white sauce.
Remove to a small bowl and fold in the capers.
Serve chilled.

Nutrition Facts : Calories 91.6, Fat 9.8, SaturatedFat 1.4, Cholesterol 15.5, Sodium 124.5, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 0.6

GARLIC AIOLI

Garlic Aioli image

Provided by Emeril Lagasse

Categories main-dish

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

1 large egg*
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
Juice of one lemon
Salt
Freshly ground white pepper
1 cup vegetable oil

Steps:

In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream until the mixture is pale in color and thick. Remove from the processor and refrigerate for 1 hour.

FRIED CAULIFLOWER WITH CAPER AIOLI

Fried Cauliflower With Caper Aioli image

This is from The Love Chef. It is low in carbs but not anything else. We made this for a test tasting and it was awesome BUT we can't use it - too many changes & substitutions for a regular menu but once in awhile it is wonderful!

Provided by Manami

Categories Cauliflower

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup mayonnaise
1 tablespoon fresh lemon juice (not that bottled stuff!)
1 tablespoon capers, chopped
1 garlic clove, minced
salt
fresh ground black pepper
crushed red pepper flakes, to taste
extra virgin olive oil (for frying)
soy flour, for dusting
1 large head cauliflower, cored and cut into florets
3 eggs, beaten

Steps:

AIOLI:.
To make the aioli, combine the mayonnaise, lemon juice, capers, garlic, salt, and pepper in a small bowl, and stir well to combine.
Set aside.
CAULIFLOWER:.
In a medium saucepan, heat enough Extra Virgin Olive Oil to measure a depth of 2 inches to 350º F.
Put the soy flour, sprinkled with crushed red pepper flakes, if using, in a medium bowl and add a handful or two of the cauliflower florets.
Toss to dust the cauliflower, then transfer to a sieve set over the bowl of soy flour.
Shake off excess, letting it fall into the bowl.
Dip the pieces in the beaten egg, and fry until golden brown, 3 to 5 minutes.
Transfer to paper towels to drain, and keep warm while you fry the remaining pieces.
When you take the cauliflower out after frying, season it with salt and pepper and serve immediately with the aioli for dipping.

Nutrition Facts : Calories 339.3, Fat 23.6, SaturatedFat 4.1, Cholesterol 173.9, Sodium 597.1, Carbohydrate 26.1, Fiber 5.3, Sugar 9.2, Protein 9.5

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