GINGER AIOLI
This tempting, garlicky sauce has an Asian touch to it. I like to serve it with crab and fish cakes, and as a dip with mushrooms, baby corn, daikon radish slices, sugar snap peas, baby carrots, yellow bell pepper slices, and cherry tomatoes. For a beautiful presentation, hollow out a small purple cabbage in which to place a container of the aioli - outstanding with the colorful veggies. The sauce may be prepared a week in advance.
Provided by Northwest Lynnie
Categories < 4 Hours
Time 1h15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Thoroughly mix all ingredients together.
- Chill at least an hour to blend flavors and thicken the aioli.
- NOTE: I've had good luck freezing fresh ginger knobs.
- They peel easily with a knife while still frozen, and grate easily with a microplane grater- just freeze small recipe size pieces individually (I put each piece in its own sandwich zip bag, then place all the bags inside a quart size freezer zip bag).
- The 60 minutes cooking time is for chilling.
LEMON GINGER AIOLI
This delicious lemon-ginger aioli recipe is really great for binding a Banh Mi Salmon patty and you'll have plenty to spread on the bun as a condiment too.
Provided by Chef Laura Frankel
Categories Sauce & Dressing, Condiment
Time 15m
Yield 2 cups Servings
Number Of Ingredients 10
Steps:
- 1. Place egg yolks, mustard, water, ginger, garlic, lime juice and hot sauce, if using, in a food processor or non-reactive stainless steel mixing bowl or a glass bowl. Pulse or whisk together until smooth. 2. Slowly add oil drop by drop into the bowl while continually whisk- ing or processing. The mixture should resemble mayonnaise. Add salt and pepper to taste. 3. The aioli can be stored, covered, in the refrigerator for up to 5 days. Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW
Nutrition Facts :
GINGER-CURRY AïOLI
Categories Condiment/Spread Ginger Tomato Side No-Cook Mayonnaise Curry Bon Appétit
Number Of Ingredients 4
Steps:
- Mix ingredients in a small bowl. Cover; refirgerate at least 4 hours or overnight.
REAL AIOLI
Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g
FRIED OYSTERS WITH PICKLED GINGER AIOLI
Fried oysters are one of the most seductive bites I can imagine. This dish is a wonderful combination of tender fried oysters with a savory crunch, balanced with a light acidic accent.
Provided by Michael Anthony
Categories appetizer
Time 7h
Yield 4 servings
Number Of Ingredients 27
Steps:
- Pickled Ginger: Combine vinegar, water, sugar, and salt in a small saucepan and bring to boil over medium-high heat. Add sliced ginger to the pan, and immediately remove from heat. Pour into small mixing bowl and allow to cool, 6-8 hours. (Pickled ginger will keep for up to one month in a lidded container in the refrigerator.)
- Fried Oysters: Heat oil to 375 degrees F. Meanwhile, gently detach oysters from their shells with a spoon; place meat into a small bowl, making sure they are clean of shells. Wash and reserve the shells. Next, whisk egg yolks and a splash of water in a small bowl to create an egg wash.
- Dredge each oyster in flour; then coat in egg wash, followed by breadcrumbs. Handling carefully, tap off any excess coating. They should be lightly breaded. Fry oysters in 375 degrees F oil, several at a time, for no more than 20-25 seconds. Remove with a slotted spoon and let them drain on a paper towel. The outside should be golden brown while the inside is barely cooked.
- To serve, place each oyster in a clean, dry shell. Top with a small dollop of aioli and a slivered slice of pickled ginger.
- In a small bowl, whisk egg yolks, Dijon mustard, and a pitch of salt until smooth and emulsified. Add grapeseed oil very slowly, drop by drop to start, then in a fine drizzle, whisking constantly to emulsify with the yolks. Add olive oil in the same manner. The mixture should thick and emulsified. Add vinegar, lemon juice and zest, and whisk again until doubled in volume. Add the soy sauce and stir to combine; fold in the garlic and pickled ginger. Let sit to let flavors come together, about 1 hour. Taste and season as necessary, perhaps with a bit of pickling liquid. (Can be made up to one week in advance.)
- Combine vinegar, water, sugar, and salt in a small saucepan and bring to boil over medium-high heat. Add sliced ginger to the pan, and immediately remove from heat. Pour into small mixing bowl and allow to cool, 6-8 hours. (Pickled ginger will keep for up to one month in a lidded container in the refrigerator.)
GINGER PORK WITH WASABI AIOLI
Break the plain pork tenderloin routine with a spicy Asian sauce served alongside. It's hot off the grill in half an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In small bowl, mix ginger, salt and pepper. Brush pork with oil; rub and press ginger mixture on all sides of pork.
- Place pork on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning several times, until meat thermometer inserted in center reads 145°F. Remove from grill. Cover; let stand 3 minutes before slicing.
- Meanwhile, in small bowl, mix aioli ingredients. Cut pork into thin slices; serve with aioli.
Nutrition Facts : Calories 250, Carbohydrate 2 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 22 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 0 g, TransFat 0 g
SOY-SAKE SHRIMP WITH GINGER AïOLI
Provided by Joe Dion
Categories Ginger Shellfish Soy Appetizer Marinate Sauté Quick & Easy Seafood Shrimp Spring Summer Soy Sauce Bon Appétit South Carolina Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 11
Steps:
- Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.
- Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.
- Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.
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
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