Roast Garlic Paprika Sherry Aïoli Recipes

ROASTED GARLIC AIOLI

Roasted Garlic Aioli image

Creamy roasted garlic aioli can be made quickly with leftover roasted garlic. We love roasted garlic and tend to bake more than one at a time for convenience and to be energy efficient.

Provided by NB Roy

Categories Side Dish Sauces and Condiments Recipes

Time 2h45m

Yield 4

Number Of Ingredients 7

Ingredients

1 head garlic
2 teaspoons olive oil
kosher salt and ground black pepper to taste
½ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce
1 pinch ground cayenne pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
Refrigerate until flavors combine, at least 1 hour.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.8 g, Cholesterol 10.4 mg, Fat 24.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.6 g, Sodium 204.4 mg, Sugar 0.5 g

ROAST GARLIC, PAPRIKA & SHERRY AïOLI

Roast Garlic, Paprika & Sherry Aïoli image

have been addicted to dipping seafood into mayonnaise. In this recipe I've given the hand-whisking method to make the aïoli. However, it can also be made in the small bowl of a food processor

Provided by Dropbear

Categories Sauces

Time 30m

Yield 200 mls

Number Of Ingredients 7

Ingredients

1 head garlic
2 egg yolks
1 tablespoon sherry wine vinegar
1/4 teaspoon salt
1/4 teaspoon smoked paprika
3/4 cup light-flavoured oil such as vegetable oil
1 tablespoon sherry wine

Steps:

Heat the oven to 180ºC. Cut 1cm off the top of the head of garlic and discard. Loosely wrap the garlic in foil and roast for 45 minutes or until very soft. Cool then press the softened cloves from the skins. Crush the cloves on a board with the side of a large knife to form a paste.
Whisk together the garlic paste with the egg yolks, vinegar, salt and paprika. Add in the oil, drop by drop, whisking continuously until thick. Finally whisk in the sherry. This recipe makes 200mls of roast garlic, paprika and sherry aïoli.

Nutrition Facts : Calories 8.5, Fat 0.9, SaturatedFat 0.1, Cholesterol 1.9, Sodium 3, Carbohydrate 0.1

ROASTED GARLIC AIOLI

Roasted Garlic Aioli image

Provided by Food Network

Categories condiment

Time 10m

Yield 2 cups

Number Of Ingredients 7

Ingredients

4 egg yolks
3 cloves roasted garlic
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 teaspoons paprika
2 teaspoons sea salt
1 1/2 cups light olive oil

Steps:

Combine the egg yolks, roasted garlic, lemon juice, mustard, paprika and salt in a blender. Blend on high to emulsify. With the motor running, slowly drizzle in the olive oil; the mixture will lighten and become thick and smooth. Taste and adjust the seasoning as needed.
Serve right away, or refrigerate for up to 1 day.

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