Real Aioli Recipes

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REAL-DEAL AIOLI



Real-Deal Aioli image

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

Provided by Jeremy Fox

Categories     Bon Appétit     Egg     Garlic     Condiment/Spread     Mayonnaise

Yield Makes about 1/2 cup

Number Of Ingredients 4

1 large egg yolk
4 medium garlic cloves, finely grated
1/2 teaspoon kosher salt
1/2 cup olive oil

Steps:

  • Whisk egg yolk, garlic, and salt in a medium bowl to combine. Mix in 1 tsp. water. Whisking constantly, add oil, drop by drop at first, then 1/8-teaspoonful at a time as mixture emulsifies and thickens. (Do not add oil too quickly or aioli will break and oil will separate.) Whisk until oil is incorporated and aioli is stiff enough to hold its shape when spooned.
  • Do Ahead
  • Aioli can be made 1 day ahead. Cover and chill.

AIOLI



Aioli image

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

4 cloves garlic, minced
2 egg yolks
1 cup extra virgin olive oil
2 teaspoons lemon juice
salt to taste
ground black pepper to taste

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

CLASSIC AïOLI



Classic Aïoli image

Categories     Condiment/Spread     Sauce     Blender     Egg     Garlic     No-Cook     Gourmet

Yield Makes about 2 cups (serving 12)

Number Of Ingredients 5

1/2 cup coarsely chopped very fresh garlic, at room temperature
2 teaspoons coarse sea saltor kosher salt
2 cups extra-virgin olive oil, at room temperature
Special Equipment
a large mortar and pestle

Steps:

  • Blend 1/4 cup garlic, 1 teaspoon salt, and 2 tablespoons oil in a blender on high speed until smooth and creamy, about 2 minutes, then transfer to mortar. Add 3/4 cup plus 2 tablespoons oil very slowly, 1 to 2 teaspoons at a time, stirring and mashing constantly and vigorously with pestle. This will take about 15 minutes, and mixture will become very thick and glossy. (Aïoli will separate if oil is added too quickly.) Transfer to a bowl. Make second batch with remaining ingredients.

CLASSIC AIOLI



Classic Aioli image

Aioli is an emulsified sauce, meaning that liquids that don't usually combine -- such as oil and water or, in this case, oil, lemon juice, and vinegar -- are blended together.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 6

1 egg
4 cloves garlic, peeled and finely chopped
1 teaspoon freshly squeezed lemon juice
2 teaspoons white-wine vinegar
1 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Combine egg, garlic, lemon juice, and vinegar in the bowl of a food processor. Process for 10 seconds. With machine running, add oil one drop at a time through feed tube until mixture emulsifies. Slowly add remaining oil in a steady stream. Season with salt and pepper.

AIOLI



Aioli image

In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one.

Provided by Melissa Clark

Categories     easy, quick, condiments

Time 10m

Yield About 1 cup

Number Of Ingredients 6

1 to 3 garlic cloves, grated or mashed to a paste
1 teaspoon lemon juice, more to taste
1/8 teaspoon fine sea salt, more to taste
1 large egg
1 large egg yolk
3/4 cup extra-virgin olive oil

Steps:

  • Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer.
  • Taste for seasoning and add more salt and lemon juice if needed.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 18 grams, Carbohydrate 0 grams, Fat 21 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 47 milligrams, Sugar 0 grams, TransFat 0 grams

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