Garlic Mayo Mayo Aioli Recipes
GARLIC MAYO (MAYO AIOLI)
Want the shortcut way to homemade aioli? Make this quick and easy garlic mayo, made with garlic and purchased mayonnaise.
Provided by Sonja Overhiser
Categories Essentials
Time 5m
Number Of Ingredients 4
Steps:
- Mince the garlic as finely as possible. Then use the side of your knife blade to mash and grind it into a paste.
- Whisk together all ingredients. Keeps in the refrigerator for 2 weeks.
Nutrition Facts : ServingSize 1 tablespoon, Calories 141 calories, Sugar 0.4 g, Sodium 103.2 mg, Fat 11.1 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 9.1 g, Fiber 0.6 g, Protein 1.9 g, Cholesterol 6.2 mg
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
SHORTCUT AIOLI (GARLIC MAYO) RECIPE
Garlic mayonnaise, or aioli, is one of America's most popular cold sauces. This simple aioli recipe has unlimited uses.
Provided by John Mitzewich
Categories Sauces Condiment Ingredient
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very finely.
- Add a pinch of salt, and using the flat of the knife again, scrape and press the garlic against the cutting surface to make a paste that is as smooth as possible. It's making this paste from the fresh garlic that gives aioli its intense garlic flavor. Note that making a smooth paste is key to the success of this sauce. If you don't spend a few minutes on this step, you will be left with small bits of raw and harsh-tasting garlic, which will not do justice to the magic of aioli.
- Add the garlic to a small bowl, and whisk together with mayonnaise, lemon juice, and 1/4 teaspoon salt. Wrap and refrigerate for 30 minutes to allow the flavors to develop.
Nutrition Facts : Calories 189 kcal, Carbohydrate 1 g, Cholesterol 12 mg, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, Sodium 248 mg, Sugar 0 g, Fat 21 g, ServingSize Makes 1 cup (serves 8), UnsaturatedFat 0 g
AIOLI (GARLIC MAYONNAISE)
The renowned chef Alice Waters makes her aioli in the most inefficient and old-fashioned way possible: using a mortar and pestle to mash the garlic, a fork to whip up the emulsion and no lemon juice, vinegar or any other acid at all. It was the best mayonnaise I've ever tasted, but then again, she did use a wonderfully perfumed olive oil. For this recipe, you should do the same.
Provided by Mark Bittman
Categories condiments, dips and spreads
Time 10m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- Mash the garlic to a smooth paste in a mortar with a pinch of salt; set aside 1/3 of the paste. To the rest of the garlic add 1/2 teaspoon room-temperature water, 1/4 teaspoon salt and the egg yolk, stirring well. Slowly whisk in the olive oil, a few drops at a time. As the mixture begins to thicken, begin adding the oil in a slow, steady stream. If the aioli becomes too thick, thin it with a bit of water, and continue. After all the oil has been mixed in, taste for salt and garlic, and adjust accordingly. Serve with salmon and vegetables.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 17 grams, Carbohydrate 0 grams, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 53 milligrams, Sugar 0 grams
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