ROASTED GARLIC AIOLI
Steps:
- Preheat the oven to 425 degrees F.
- Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
- In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.
QUICK GARLIC AIOLI
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
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
An adopted recipe, Original Intro States: This Garlic Mayonnaise is typical of Catalonia and the Balearic Islands in Spain. It is usually served with bread as an appetizer. It can also be used to accompany grilled fish and meats.
Provided by Dawnab
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a blender or a food processor, puree garlic with egg.
- Mix oil with lemon juice in a pouring jar.
- With motor running, add oil mixture slowly in a thin stream.
- Add salt and pepper and whirl an additional 10 seconds.
- Taste for seasoning.
- Transfer to a bowl, cover, and refrigerate.
- If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of separated mayonnaise into another container.
- Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor.
- With motor running, add separated mayonnaise slowly; mixture should regain right consistency- if not, try again.
- It is best to prepare this the day before, to allow flavors to mingle and mellow out.
Nutrition Facts : Calories 1972.9, Fat 219.2, SaturatedFat 30.9, Cholesterol 124, Sodium 828.4, Carbohydrate 4, Fiber 0.3, Sugar 0.5, Protein 4.8
GARLIC AIOLI
Steps:
- Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
GARLIC AIOLI
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
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 AïOLI
Homemade mayonnaise is one of life's perfect foods. With a hint of garlic, it's even better. Obviously, this is great on any sandwich, especially a steak or grilled fish sandwich. But it also makes a wonderful dipping sauce. I love it with shellfish, like steamers and grilled lobster. I've lived in this country for a long time now, but I still dunk my French fries in mayonnaise. That's arguably the best use for this simple sauce.
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Finely grate the zest of the lemon into a medium bowl. Add the yolk, mustard, garlic, salt, and pepper. Whisk until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Squeeze 1 tablespoon lemon juice into the mixture and whisk until blended. The aïoli can be covered and refrigerated overnight.
GARLIC AIOLI
This aioli is the perfect complement to our Tri-Tip Steaks.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 375. Place garlic on a piece of parchment set over a piece of foil, and drizzle with 2 teaspoons oil. Fold and crimp to enclose. Roast until tender, about 1 hour. When cool enough to handle, squeeze cloves from skins.
- Process garlic, egg yolks, and salt in a food processor until combined. With machine running, gradually add remaining 2 cups oil, drop by drop at first and then in a slow, steady stream, until emulsified. Stir in lemon juice and cream. Aioli can be refrigerated, covered, for up to 2 days; do not leave unrefrigerated for longer than 1 hour.
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