LEMON GARLIC AIOLI RECIPE
See how to make the BEST lemon garlic aioli sauce at home, with just 2 minutes + 5 ingredients! Put this creamy garlic aioli recipe on veggies, meat, or fish.
Provided by Maya Krampf
Categories Condiment
Time 2m
Number Of Ingredients 6
Steps:
- Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
- Add the garlic, Dijon mustard, lemon juice, and sea salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
- Pour the oil on top. Again, do not whisk or stir.
- Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until the aioli forms.
- Store the homemade aioli right in the jar, in the refrigerator.
Nutrition Facts : Calories 103 kcal, Carbohydrate 0.3 g, Protein 0.4 g, Fat 11.5 g, SaturatedFat 1.5 g, Sodium 32.2 mg, Fiber 0.1 g, Sugar 0.1 g, ServingSize 1 serving
GARLIC LEMON AIOLI
This addictive garlic lemon aioli makes any simple dish extraordinary. Three steps and 7 ingredients are all you need to make this creamy, flavorful sauce from scratch.
Provided by Sharon Chen
Categories Sauce
Time 10m
Number Of Ingredients 8
Steps:
- Smash up the garlic with sea salt using a pestle and mortar (or use the end of a rolling pin and a small bowl).
- Place egg yolk and mustard in a medium bowl. Whisk until blended. Start adding oil, bit by bit, stirring vigorously till creamy. Make sure to blend well each time you add a bit of oil into the egg yolk mixture.
- When all the oil has gone in and the mixture is thickened, add lemon juice and the smashed garlic with salt. Mix well. Stir in the parsley if using until evenly mixed. Taste, season with more salt, pepper, or lemon juice if needed.
Nutrition Facts : ServingSize 1, Calories 64 calories, Sugar 0.1g, Sodium 882.8mg, Fat 4.5g, SaturatedFat 1.6g, Carbohydrate 1.6g, Fiber 0.1g, Protein 2.9g, Cholesterol 184.5mg
QUICK GARLIC AIOLI
This is a very quick aioli I made when I couldn't find one to make in just a few minutes. It needs time in the fridge to allow the flavors to blend. Perfect on grilled and fried fish.
Provided by Kristie Ghioni
Categories Side Dish Sauces and Condiments Recipes
Time 1h5m
Yield 8
Number Of Ingredients 4
Steps:
- Stir mayonnaise, garlic, lemon juice, and cayenne pepper together in a small bowl. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 1.4 g, Cholesterol 10.4 mg, Fat 21.8 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 156.4 mg, Sugar 0.4 g
QUICK LEMON & GARLIC AIOLI RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes. Place the garlic cloves, zest, juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. Add mayo and process until it is incorporated. Place in a serving bowl.
GARLIC AIOLI
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
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
ALIOLI DE LIMON (GARLIC MAYONNAISE WITH LEMON)
Make and share this Alioli De Limon (Garlic Mayonnaise With Lemon) recipe from Food.com.
Provided by Galley Wench
Categories Spanish
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Stir together all ingredients in a small bowl.
- Note: Alioli can be made up to two days in advance, covered and refrigerated.
QUICK AND EASY GARLIC AIOLI
I was taught to make this Aioli in Spanish cooking classes, it is basically a fast way to make an real (or almost real) Aioli without resorting to using pre made mayonnaise. It tastes great and takes under 5 minutes to prepare. You will need a thin tall measuring cup or jug and a hand held (vertical or stab) blender. If you don't like garlic, you can make without. You can add things like herbs (fresh or dried), black pepper, smoked paprika or other things you like. Experiment with the amount of oil and lemon juice, or try lime juice. If you want it to be more rich add two eggs yokes instead of one whole egg.
Provided by Claytox
Categories Sauces
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In the bottom of a tall (yet thin) measuring cup or jug crack the whole egg, add the garlic and salt.
- Pour in olive oil to make up one cup (a little more if you want a little thinner Aioli - the actual amount of olive oil required will depend on the size of egg.
- Push the handheld blender to the bottom of the jug and turn on the blender. Slowly lift the blender to the top of the oil. Repeat two or three times, or until smooth. Remove blender, shaking off excess.
- Add lemon juice and stir in using a spoon.
- Taste and add more lemon juice and salt as required.
Nutrition Facts : Calories 249.5, Fat 27.6, SaturatedFat 3.9, Cholesterol 23.2, Sodium 154.9, Carbohydrate 0.6, Sugar 0.2, Protein 0.8
QUICK LEMON AIOLI
This tart citrus aioli, made with fresh lemon juice, egg, salt, canola oil, and extra-virgin olive oil, complements the delicate flavor of shrimp.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Blend egg and coarse salt in a food processor until foamy. With machine running, slowly add canola oil and then olive oil in a slow, steady stream. Add lemon juice and zest; blend briefly. Adjust seasoning to taste. Refrigerate, covered, up to 2 days.
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