GARLIC MAYONNAISE AIOLI
A flavored, mayonnaise-based dip for things like artichokes and seafood. Keep refrigerated until serving.
Provided by USMC6114
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- Mix mayonnaise, mustard, and salt together in a bowl. Stir in lemon juice and garlic.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 3.1 g, Cholesterol 10.4 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.5 g, Sodium 293.1 mg, Sugar 1.3 g
HOMEMADE MAYONNAISE
Provided by Molly Wizenberg
Categories Condiment/Spread Blender Egg No-Cook Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 6
Steps:
- Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
- Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
- Variation:
- To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extravirgin olive oil for the canola oil.
- Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.
MY OWN LARGE BATCH LESS EXPENSIVE BUT GOOD AIOLI MAYONNAISE
This is as close to 'garlic heaven' as you are likely to get. I don't use pure olive oil because of the expense and half olive/half canola works fine for me. Use whatever combination or pure oil works for you. This sauce is amazing on toasted slices of sour dough French bread, accompanied by a glass of my favorite dry red or white wine. It is also wonderful on cooked meat (beef, pork or chicken).
Provided by Tiomarrano
Categories Sauces
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Peel garlic cloves and place in food processor bowl. Chop fine.
- Stop processor.
- Separate all but the one whole egg, saving separated whites for another use.
- Place yolks in food processor bowl and let them rest a bit, warming to room temperature in food processor bowl. Meanwhile, (with processor still turned off) measure out the two halves of the oil amount: the olive oil half and the canola half. Mix them together. This mixing will save the expense of pure olive oil and if you use extra virgin, it still makes a very respectable tasting aioli.
- Have ready a large spoon and a measuring cup that you put the oil in should have a pour spout, for the next step of beginning the infusion of the oil a bit at a time into the egg/garlic mixture in the processor bowl.
- After you have the oil ready in your measuring cup and you have separately measured out the mustard and the lemon juice, you are now ready for the next step of infusing the oil into the egg mixture in the processor.
- MAKING THE AIOLI.
- Turn on food processor and begin it whirring the egg/garlic mixture.
- A drop or two at a time using your large spoon, begin dripping oil into the whirring egg mixture).
- Leaving the processor running: very very slowly at first, add the oil a few drops at a time. As you dip oil out of your measuring cup with the spoon, this allows you to stop pouring in between drizzles for a second to let the oil absorb the oil. At first do this a small drizzle at a time.
- Then as you progress through the oil dripping it in, you can gradually increase the rate at which you put in the oil. About half way through you should be able to begin a thin more steady drizzle pouring directly from the spout of your measuring cup and putting aside the spoon. Pause after each drizzle to let the egg absorb the oil.
- Resume same process until all the oil is incorporated and the egg and oil stiffen into mayonnaise.
- You can go a little faster as you near the end of drizzling in the oil.
- Final part of the process is adding the lemon juice, mustard and salt.
- When all the oil is now into the yolk mixture, you should have a nice, fairly stiff consistency of mayonnaise.
- When you have incorporated all the oil stop the processor and if you haven't already done so, measure out the lemon juice, the mustard and the salt.
- Again start the processor and a bit at a time gradually add the lemon juice stopping for a second after each drizzle of lemon juice to let the mayonnaise absorb the lemon juice. Stop processor when lemon juice is absorbed.
- Adding mustard can be done all at once as the processor is whirring. Add the salt next as the processor continues.
- It is important to stop here to get the final balance of flavors. Taste the aioli. It should have a subtle nice tang and just the right garlic 'bite' to it.
- If the aioli mayonnaise is not tangy enough, (tart enough) or hasn't salt enough add whatever you think is missing in very small amount and re-taste.
- Be careful not to add too much lemon juice as this will overpower the flavor of the mayonnaise. It is easy to think if a litttle is good, a lot is better but not in this case. You can also add a little bit more mustard if you think it needs it but again it is easy to overpower the delicate balance of flavors if you get carried away.
- STOP EACH TIME YOU ADD A BIT MORE OF SOMETHING AND TASTE IT.
- You'll know when it is right. It will just 'knock your socks off' it is so good.
- When the aioli suddenly comes to life, then stop right there. Place the resultant mayonnaise mixture in refrigerator for at least an hour, to chill it and let the flavors blend some more.
- Enjoy!
Nutrition Facts : Calories 445.1, Fat 49.1, SaturatedFat 6.2, Cholesterol 96.7, Sodium 260.1, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 1.7
LEMON MAYONNAISE
Use a less expensive mild olive oil. *See variations for roasted garlic mayonnaise and red pepper mayonnaise.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a blender, set a low speed, combine the egg yolks, water, lemon juice, and salt.
- Partially cover the open blender with a towel to cut down on spatter and increase speed to high.
- Begin adding olive oil in a slow, steady stream (this should take 5-7 minutes).
- As the mayonnaise begins to thicken, the towel will no longer be necessary and the noise from the blender will lessen.
- Watch as the mayonnaise thickens, being careful to maintain the slow stream of the olive oil being added.
- Store the mayonnaise in a bowl covered with plastic wrap or in a plastic container with a tight fitting lid up to 4 days.
- *Roasted Garlic Mayonnaise: follow the above recipe, adding 1/4 cup recipe #232091 (Balsamic Roasted Garlic) after the mayonnaise has come together.
- *Red Pepper Mayonnaise: add 1/4 cup Peperonata (recipe #225648) after the mayonnaise has come together.
Nutrition Facts : Calories 1813.5, Fat 200.3, SaturatedFat 30.2, Cholesterol 524.5, Sodium 2350.1, Carbohydrate 3.5, Fiber 0.1, Sugar 0.8, Protein 6.8
More about "my own large batch less expensive but good aioli mayonnaise recipes"
10 BEST SPICY AIOLI MAYONNAISE RECIPES - YUMMLY
From yummly.com
HOW TO MAKE MAYONNAISE | ALLRECIPES
From allrecipes.com
FAIL-PROOF HOMEMADE MAYONNAISE - INSPIRED TASTE
From inspiredtaste.net
AIOLI - GARLIC MAYONNAISE RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
SHORTCUT AIOLI (GARLIC MAYO) RECIPE - THE SPRUCE EATS
From thespruceeats.com
20+ DELICIOUS AIOLI RECIPES TO WHIP UP - BRIT + CO
From brit.co
EASY HOMEMADE MAYONNAISE- AIOLI - ANALIDA'S ETHNIC …
From ethnicspoon.com
GORDON RAMSAY HOMEMADE MAYONNAISE RECIPE - THE …
From thewhoot.com
CREAMY, HOMEMADE AIOLI (GARLIC MAYONNAISE) - NERDS …
From nerdswithknives.com
CHIPOTLE AIOLI RECIPES USING MAYONNAISE - THERECIPES.INFO
From therecipes.info
GARLIC MAYONNAISE AIOLI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE MAYONNAISE (OR AIOLI) WITHOUT A RECIPE - HUFFPOST
From huffpost.com
5-MINUTE, SMALL BATCH MAYONNAISE - SERENITY FOOD
From serenityfood.com
AIOLI (GARLIC MAYO) (FOR FRIES, ARTICHOKES, ESCARGOTS, BURGERS) - RICARDO
From ricardocuisine.com
10 BEST SPICY AIOLI MAYONNAISE RECIPES - FOOD NEWS
From foodnewsnews.com
SMALL-BATCH GARLIC AIOLI - BAKING MISCHIEF
From bakingmischief.com
AIOLI-STYLE MAYONNAISE RECIPE - MARIE BOUSQUET | FOOD & WINE
From foodandwine.com
AIOLI: MAKE YOUR OWN MAYO - SPOON UNIVERSITY
From spoonuniversity.com
HOMEMADE MAYONNAISE & AIOLI | HEALTHY RECIPES | DR. KELLYANN
From drkellyann.com
AIOLI MAYONNAISE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
50 FLAVOURS OF MAYONNAISE - EASY, DELICIOUS RECIPES FOR YOUR BUSY …
From foodgypsy.ca
HOMEMADE GARLIC MAYONNAISE : AïOLI : IN 2 MINUTES OR LESS? YES
From thatothercookingblog.com
HOW TO MAKE MAYONNAISE AND AïOLI (IN JUST 5 MINUTES!)
From gingerwithspice.com
HOMEMADE AIOLI | HOW TO MAKE MAYO - LAKESIDE TABLE
From lakesidetable.com
HOMEMADE KETO MAYONNAISE - TASTES LOVELY
From tasteslovely.com
THE BEST MAYONNAISE BRANDS ACCORDING TO OUR TEST KITCHEN
From tasteofhome.com
MY OWN LARGE BATCH LESS EXPENSIVE BUT GOOD AIOLI MAYONNAISE
From recipenode.com
HOW TO MAKE THE BEST HOMEMADE MAYONNAISE AND AIOLI
From kitchenstories.com
HOW TO MAKE AIOLI FROM STORE-BOUGHT MAYONNAISE - BON …
From bonappetit.com
GARLIC AIOLI (HOMEMADE GARLIC MAYONNAISE) - COPYKAT RECIPES
From copykat.com
HOMEMADE MAYONNAISE RECIPE | MYRECIPES
From myrecipes.com
MY OWN LARGE BATCH LESS EXPENSIVE BUT GOOD AIOLI MAYONNAISE
From canolafood.blogspot.com
HOMEMADE MAYONNAISE AND AIOLI - A CANADIAN FOODIE
From acanadianfoodie.com
3 MINUTE AIOLI MAYO - WHOLEFOODS PLANTBASED GROUP
From wholefoodsplantbasedgroup.com
QUICK AND EASY CHEATER GARLIC MAYONNAISE, OR AIOLI
From acanadianfoodie.com
AN EASY RECIPE FOR AIOLI (GARLIC MAYONNAISE) - LARDER LOVE
From larderlove.com
AIOLI (ROASTED GARLIC MAYONNAISE) - CHEF'S PENCIL
From chefspencil.com
HOMEMADE GARLIC MAYONNAISE (A.K.A. AIOLI) - THE HUNGRY MOUSE
From thehungrymouse.com
RECIPE: AIOLI (PROVENçAL GARLIC MAYONNAISE) AKA "GARLIC MAYO"
From tyrantfarms.com
THE EASIEST 2 MINUTE HOMEMADE AIOLI - SIMPLY WHISKED
From simplywhisked.com
NO-FAIL HOMEMADE MAYONNAISE RECIPE | DOWNSHIFTOLOGY
From downshiftology.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love