Gingeraioli Recipes

LEMON GINGER AIOLI

Lemon Ginger Aioli image

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

Ingredients

3 egg yolks
1 teaspoon Dijon-style mustard
3 teaspoons of water
2 tablespoons grated fresh ginger
2 garlic cloves, grated on a Microplane
1 tablespoon fresh lime juice
2 teaspoons favorite hot sauce, optional
2 cups best quality extra-virgin olive oil
2 tablespoons toasted sesame oil
Salt and pepper to taste

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 :

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

REAL AIOLI

Real Aioli image

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

Ingredients

4 large cloves fresh garlic, peeled and sliced
½ teaspoon kosher salt, or other course-grain salt
1 teaspoon lemon juice, or more to taste
½ cup light, extra-virgin olive oil
1 teaspoon water to adjust texture, or more as needed

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

GIARDINIERA AIOLI

Giardiniera Aioli image

Provided by Valerie Bertinelli

Categories condiment

Time 5m

Yield About 1 cup

Number Of Ingredients 0

Ingredients

Steps:

Pulse 1 pasteurized egg, 2 grated garlic cloves and 1 teaspoon dijon mustard in a food processor. With the motor running, add 1/2 cup each olive oil and vegetable oil in a slow steady stream. Add one 16-ounce jar giardiniera (drained) and pulse until chopped. Scrape down the sides of the food processor and pulse once more. Season with salt and pepper.

GARLIC AIOLI

Garlic Aioli image

This Homemade Garlic Aioli recipe blends together with just a few simple ingredients to give you the perfect condiment! This creamy, dreamy aioli recipe is sure to be your new go to sauce! Use as a sandwich or burger spread or for dipping veggies or fries in! So good in so many ways! Yields: 1¼ cups.

Provided by Trish - Mom On Timeout

Categories Condiment

Number Of Ingredients 7

Ingredients

1 whole egg
1 egg yolk
1 tablespoon dijon mustard
1 tablespoon lemon juice (fresh)
½ teaspoon salt
1 to 2 garlic cloves (small, peeled (you can put them in whole or roughly chopped))
1 cup canola oil (sunflower or extra virgin olive oil can also be used)

Steps:

Place egg, egg yolk, mustard, lemon juice, salt and garlic in a jar that works with your stick or immersion blender. (You can also use a food processor.)
Pulse the blender to mix the eggs and combine them with mustard and lemon juice and also to start breaking down the garlic.
Slowly add the oil to allow the emulsification process to take place. Occasionally, lift the blender out of the mixture to allow some air to be mixed in. Continue blending. You should notice that the aioli starts to emulsify and thicken.
Continue blending until thick and emulsified. If you prefer a lighter texture, simply add more oil.
Store in an airtight container in the fridge until ready to use.

Nutrition Facts : Calories 106 kcal, Carbohydrate 1 g, Protein 1 g, Fat 12 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 18 mg, Sodium 70 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HERB AIOLI

Herb Aioli image

Provided by Geoffrey Zakarian

Categories condiment

Time 5m

Yield 1 1/3 cups

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise, such as Kewpie
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh tarragon, roughly chopped
1/4 cup fresh dill, roughly chopped
1 teaspoon white wine vinegar
1 teaspoon hot sauce
1 clove garlic, grated
Kosher salt

Steps:

In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.

SOY-SAKE SHRIMP WITH GINGER AïOLI

Soy-Sake Shrimp with Ginger Aïoli image

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

Ingredients

1/2 cup soy sauce
2 green onions, chopped
6 tablespoons olive oil, divided
2 tablespoons unseasoned rice vinegar
2 tablespoons sake or dry Sherry
1 tablespoon golden brown sugar
3 garlic cloves, chopped
24 deveined peeled uncooked large shrimp (about 1 1/2 pounds)
1 cup mayonnaise
1 tablespoon chopped peeled fresh ginger
Cooked white rice

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.

GINGER-CURRY AïOLI

Ginger-Curry Aïoli image

Categories Condiment/Spread Ginger Tomato Side No-Cook Mayonnaise Curry Bon Appétit

Number Of Ingredients 4

Ingredients

1 cup mayonnaise
1 1/2 tablespoons peeled fresh ginger, minced
1 tablespoon Indian curry paste
1 tablespoon regular tomato paste

Steps:

Mix ingredients in a small bowl. Cover; refirgerate at least 4 hours or overnight.

GINGER AIOLI

Ginger Aioli image

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

Ingredients

2 cups mayonnaise (for best flavor, do not substitute)
1 piece fresh ginger, peeled and grated
2 garlic cloves, pressed
2 teaspoons fresh lemon juice
1 dash cayenne pepper
1/4 cup dry breadcrumbs

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.

MISO AIOLI

Miso Aioli image

A delicious four-ingredient condiment that's made with pantry ingredients. Consider it a Japanese tartar sauce and know that you'll want to dollop it on everything, especially Fried Catfish.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients 5

Ingredients

1 tablespoon white or yellow miso
2/3 cup mayonnaise
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
Freshly ground black pepper

Steps:

Whisk together all ingredients until thoroughly combined. Serve with poached, sauteed, steamed, roasted, or grilled fish. Aioli can be refrigerated in an airtight container up to 3 days.

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