Lavender Aioli Recipes
LAVENDER AIOLI
Usually around the first few days of summer our lavender bushes bloom and once again I'm on the hunt for recipes to showcase lavender. It is important to have all ingredients at room temperature. Tested on a medley of steamed vegetables and fish: Recipe #321734. Found on the website herbcompanion.com as printed in The Healing Herbs Cookbook (1999).
Provided by COOKGIRl
Categories Sauces
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a small saucepan, gently heat the oil with the garlic and lavender over low heat for about 15 minutes.
- Remove from heat just before oil starts to bubble. Allow to cool to room temperature.
- With a sieve over a small bowl, strain the lavender oil, pressing with a spoon to extract soft solids from the garlic and lavender. Discard herbs.
- In a food processor or blender (I've always had better luck using a blender to make aioli), process the eggs and lemon juice until well blended. With the motor running, add the lavender oil infusion a few drops at a time, then in a thin, steady stream until all the oil is absorbed and the mixture has thickened.
- Season to taste with salt and black pepper.
- Refrigerate for up to 2 days or use immediately. Aioli thickens upon chilling.
- Yield is estimated.
Nutrition Facts : Calories 1427.1, Fat 153.6, SaturatedFat 23, Cholesterol 372, Sodium 146, Carbohydrate 3.4, Fiber 0.2, Sugar 0.7, Protein 13
TAPENADE AIOLI DIP
Provided by Valerie Bertinelli
Categories appetizer
Time 55m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Roast the garlic: Preheat the oven to 400 degrees F. Trim the top third of the head of garlic, exposing the bulbs. Drizzle with canola oil and sprinkle with salt. Wrap in foil and roast until the cloves are soft and golden brown, about 40 minutes.
- Put the egg, egg yolk, 1 tablespoon of mashed roasted garlic (4 or 5 cloves), lemon juice, mustard and a pinch of salt in a blender. Blend to a paste on high speed. With the blender running, add the olive oil in a slow, steady stream until a thick aioli forms. Add the Castelvetrano and Kalamata olives, capers, rosemary and anchovy paste. Blend again on high speed until smooth. Add salt to taste. Refrigerate in an air-tight container until ready to serve.
- Before serving, garnish the aioli with chopped olives, capers and rosemary.
AIOLI
This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 0.5 g, Cholesterol 34.1 mg, Fat 19.4 g, Protein 0.5 g, SaturatedFat 2.9 g, Sodium 1.5 mg
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
GARLICKY BLENDER AIOLI RECIPE
There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.
Provided by Chris Morocco
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Cook egg in a small saucepan of gently boiling water 4 minutes. Immediately transfer to a bowl of ice water and stir until egg is cool to the touch, about 1 minute. Carefully peel egg (the yolk will still be runny). Purée in a blender with oil, almonds, lemon juice, and garlic until mixture is very smooth. Add 2 large ice cubes and purée, scraping down sides as needed, until a thick, foamy, white, emulsified sauce forms, about 1 minute. Season with salt and pepper. Blend in another ice cube if needed to thin sauce (aioli will firm slightly if chilled).
- Aioli can be made 3 days ahead. Cover and chill.
LAVENDER & OLIVE FOCACCIA
Lavender imparts a delicate flavor to this homemade focaccia. It reminds me of my trips to Italy, and eating it brings back the relaxed vacation mood.-Sherry Haddox, Austin, Texas
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 2 loaves (8 wedges each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Stir in the honey; let stand for 5 minutes. Add 4 tablespoons oil, salt and remaining warm water. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Cover and let rest for 10 minutes. Shape each portion into a 9-in. circle. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Using the end of a wooden spoon handle, make several 1/4-in. indentations in each loaf. Combine the olives, lavender, garlic and remaining oil; brush over loaves. Sprinkle with kosher salt. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 471mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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