Herbed Aioli Recipes

HERBED AIOLI

Herbed Aioli image

This versatile condiment can be made up to a day in advance and refrigerated until serving.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 2 cups

Number Of Ingredients 11

Ingredients

1 tablespoon freshly squeezed lemon juice
1 tablespoon Champagne or sherry vinegar
2 cloves garlic
1/2 teaspoon paprika
1 large whole egg
1 large egg yolk
1 cup vegetable oil
1/4 cup loosely packed tarragon, coarsely chopped
1 1/2 teaspoons coarse salt
Pinch of freshly ground pepper
1/2 cup extra-virgin olive oil

Steps:

Combine lemon juice, vinegar, garlic, paprika, egg, and egg yolk in the bowl of a food processor. Process just until ingredients are blended.
With processor running, slowly drizzle vegetable oil into mixture (it should begin to come together like mayonnaise). Add tarragon; season with salt and pepper. Slowly drizzle olive oil into processor. Chill for 30 minutes, and serve.

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.

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

OUTBACK'S ROASTED GARLIC HERB AIOLI

Outback's Roasted Garlic Herb Aioli image

Make and share this Outback's Roasted Garlic Herb Aioli recipe from Food.com.

Provided by SB61287

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
3 tablespoons roasted garlic
black pepper, To Taste
kosher salt, To Taste
2 teaspoons thyme (Fresh Chopped)
2 teaspoons rosemary (Fresh Chopped)

Steps:

Place all ingredients into a mixing bowl. Whisk to combine.
Place in a small container.
Refrigerate aioli for a few hours before use to allow flavors to combine.

CRAB-STUFFED FLOUNDER WITH HERBED AIOLI

Crab-Stuffed Flounder with Herbed Aioli image

If you like seafood, you'll love this scrumptious flounder. The light and creamy aioli sauce tops it off with fresh tones of chives and garlic. -Beverly O'Ferrall, Linkwood, Maryland

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/4 cup egg substitute
2 tablespoons fat-free milk
1 tablespoon minced chives
1 tablespoon reduced-fat mayonnaise
1 tablespoon Dijon mustard
Dash hot pepper sauce
1 pound lump crabmeat
6 flounder fillets (6 ounces each)
Paprika
AIOLI:
1/3 cup reduced-fat mayonnaise
2 teaspoons minced chives
2 teaspoons minced fresh parsley
2 teaspoons lemon juice
1 garlic clove, minced

Steps:

In a small bowl, combine the first 6 ingredients; gently fold in crab. Cut fillets in half widthwise; place 6 halves in a 15x10x1-in. baking pan coated with cooking spray. Spoon crab mixture over fillets; top with remaining fish. Sprinkle with paprika., Bake at 400° for 20-24 minutes or until fish flakes easily with a fork. Meanwhile, combine the aioli ingredients. Serve with fish.

Nutrition Facts : Calories 276 calories, Fat 8g fat (1g saturated fat), Cholesterol 153mg cholesterol, Sodium 585mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 45g protein. Diabetic Exchanges

SPRING GREENS WITH SMOKED FISH AND HERBED AIOLI

Spring Greens with Smoked Fish and Herbed Aioli image

Provided by Diane Rossen Worthington

Time 45m

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

3 large egg yolks
2 tablespoons fresh lemon juice
1 garlic clove, pressed
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh chives
1 tablespoon chopped fresh Italian parsley
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 5-ounce package mixed baby greens
1 small head of radicchio, coarsely torn
1 1/4 to 1 1/3 pounds smoked fish fillets (such as trout and/or whitefish), skin and any small bones removed, fish broken into bite-size pieces

Steps:

Combine 2 tablespoons water, egg yolks, lemon juice, and garlic in medium metal bowl; whisk to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture thickens and thermometer registers 160°F, 5 to 6 minutes. Remove from over water. Cool 10 minutes.
Gradually whisk olive oil into aioli base, then 2 tablespoons water. Whisk in chives and parsley. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD: can be made 1 day ahead. Cover and chill. Bring aioli to room temperature and whisk before using.
Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Combine greens and radicchio in large bowl. Add dressing and toss to coat. Arrange greens mixture on large platter or divide among plates. Top with fish. Drizzle some aioli over. Serve, passing remaining aioli alongside.

GRILLED TUNA WITH HERBED AïOLI

Grilled Tuna with Herbed Aïoli image

Serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.

Categories Fish Herb Low Carb Tuna Summer Grill/Barbecue Bon Appétit

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons dried tarragon
2 large garlic cloves, finely chopped
1/3 cup mayonnaise
4 7-ounce tuna steaks (each about 1 inch thick)

Steps:

Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.
Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.

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