Mayonnaise Aioli And Remoulade Recipe 55

MAYONNAISE, AIOLI AND REMOULADE RECIPE - (5/5)

Mayonnaise, Aioli and Remoulade Recipe - (5/5) image

Provided by bunny

Number Of Ingredients 18

Ingredients

Mayonnaise, Aioli and Remoulade
2 egg, large yolks
1 pinch salt
1 dash pepper
1/2 lemon, juice of
1 1/2 cup unsaturated oil
Aioli
garlic, cloves
1 dash salt
1 tbsp olive oil
1 dash tabasco sauce (optional)
Remoulade
1 tbsp cornichons pickle, (gherkin pickle), diced
1 tbsp capers, chopped
1 tsp fresh tarragon, chopped
1 tsp fresh parsley, chopped
1 tsp Dijon mustard
1 tsp anchovy paste, (optional)

Steps:

Combine the egg yolks, salt and pepper and lemon in a food processor and pulse to blend. Set food processor on low and add the oil in a gradual stream. You can adjust the thickness of the mayonnaise by adding water a spoonful at a time to make it runnier, or more oil to thicken. Test the mayonnaise for taste and add more salt and pepper or lemon juice to taste. Aioli Work the garlic cloves, salt and olive oil together in a mortar until you get a nice creamy paste. Add the garlic paste (and tabasco if you wish) to the mayonnaise in a food processor to blend. Remoulade Remove the aioli from the food processor and empty into a large bown. Add all of the ingredients above and mix well. Season with salt and pepper.

AIOLI (GARLIC MAYONNAISE)

Aioli (Garlic Mayonnaise) image

This is a delicious garlic mayonnaise that can be used as a vegetable dip, sandwich spread, or let your imagination run wild! This recipe came from Emeril Live at Food TV Network. Definitely a winner for garlic lovers! How about using it potato salad?

Provided by BeachGirl

Categories Very Low Carbs

Time 15m

Yield 3/4 cups, 12 serving(s)

Number Of Ingredients 7

Ingredients

3 garlic cloves, chopped
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 pinch fresh ground black pepper
1/2 cup extra virgin olive oil
1 tablespoon parsley sprig (optional)

Steps:

Combine garlic, eggs, lemon juice, parsley (optional), salt and pepper in a good processor and puree.
With processor running, slowly add olive oil in a continuous stream until mixture has formed a thick emulsion.
Chill.

Nutrition Facts : Calories 86.9, Fat 9.4, SaturatedFat 1.4, Cholesterol 15.5, Sodium 103.1, Carbohydrate 0.4, Sugar 0.1, Protein 0.6

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