Garlic Rosemary Aioli Recipes
GARLIC ROSEMARY AIOLI
This is basically a mayonnaise heavily flavoured with Garlic and rosemary. At our recent Tapas party I served this with recipe #207066. I think it was pretty good. It is also excellent with shrimp or anything that suits garlicky mayonnaise.
Provided by conniecooks
Categories < 15 Mins
Time 15m
Yield 2 1/2 Cups
Number Of Ingredients 10
Steps:
- Combine all ingredients except oil in food processor.
- Blend till combined.
- While machine is running slowly pour in oil in thin steady stream. Continue to add oil until mayonnaise reaches desired thickness.
- Do not over beat.
ROASTED GARLIC AIOLI
Steps:
- Combine the egg yolks, roasted garlic, lemon juice, mustard, paprika and salt in a blender. Blend on high to emulsify. With the motor running, slowly drizzle in the olive oil; the mixture will lighten and become thick and smooth. Taste and adjust the seasoning as needed.
- Serve right away, or refrigerate for up to 1 day.
ROSEMARY AïOLI
Categories Condiment/Spread No-Cook Low Carb Mayonnaise Rosemary Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)
SPICY POTATOES WITH GARLIC AIOLI
This is my take on Spanish patatas bravas. The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. -John Stiver, Bowen Island, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings (1-3/4 cups aioli).
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.
Nutrition Facts : Calories 469 calories, Fat 34g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 396mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
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