Sorrel Aioli Recipes

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JAMAICAN SORREL AIOLI



Jamaican Sorrel Aioli image

A delicate, lemony sauce, this aioli goes especially well with fish, but it's also delicious served with roast chicken and makes an excellent sandwich spread.

Provided by Nat Da Brat

Categories     Caribbean

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

1 cup firmly packed fresh sorrel leaf, stems and tough ribs removed
1/4 cup chives, chopped
1 egg yolk
2 teaspoons lemon juice
1/2 teaspoon salt
1 cup canola oil or 1 cup grapeseed oil

Steps:

  • Place all ingredients except oil into blender, and blend until smooth.
  • Continue blending, and slowly add oil through feed tube until mixture thickens, then pour oil in at a faster rate.
  • Scrape mixture out into container, and store in refrigerator for up to 3 days.

Nutrition Facts : Calories 1321.7, Fat 148.1, SaturatedFat 11.3, Cholesterol 125.9, Sodium 780.4, Carbohydrate 1.3, Fiber 0.2, Sugar 0.4, Protein 1.9

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

REAL AIOLI



Real Aioli image

Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 5

4 large cloves fresh garlic, peeled and sliced
½ teaspoon kosher salt, or other course-grain salt
1 teaspoon lemon juice, or more to taste
½ cup light, extra-virgin olive oil
1 teaspoon water to adjust texture, or more as needed

Steps:

  • Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g

FRIED IPSWICH CLAMS WITH SORREL AIOLI



Fried Ipswich Clams with Sorrel Aioli image

This dish channels the best of the clam shacks that dot the East Coast. Here, a crunchy cornmeal coating and a quick dip in hot oil render these soft-shell clams succulent and juicy. As an accompaniment, chopped sorrel gives aioli a lemony lift and gorgeous color for a nice twist on tartar sauce. For fun, serve them to your guests the way we do in the restaurants-in little paper cones. They're not hard to fold, make for great oil-absorbing containers, and make you feel like you're on the boardwalk.

Yield serves 4

Number Of Ingredients 14

Canola oil, for frying
1 1/2 cups sifted all-purpose flour
1/2 cup sifted cornmeal
Kosher salt and freshly ground pepper
24 freshly shucked soft-shell clams
1 cup milk
Sorrel Aioli (recipe follows)
1 fresh egg yolk
2 tablespoons water
1 teaspoon Dijon mustard
Juice of 1/2 lemon
10 sorrel leaves, chopped
1 1/2 cups canola oil
Kosher salt

Steps:

  • Fill a deep, heavy pot with 3 inches of canola oil and heat to 350°F.
  • Combine the flour and cornmeal on a shallow plate and season with salt and pepper. Dip each clam into the milk, then dredge in the flour mixture.
  • Fry the clams in batches until golden brown, about 4 minutes. Remove to a paper towel-lined plate and season with salt while hot. Serve with the aioli for dipping.
  • Place the egg yolk, water, mustard, lemon juice, and sorrel in a food processor. Pulse a few times to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt.

AIOLI



Aioli image

Provided by Moira Hodgson

Categories     condiments

Time 5m

Number Of Ingredients 5

2 egg yolks
3 cloves garlic, peeled
Juice of 1/2 lemon (or more to taste)
About 1 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste

Steps:

  • Put the egg yolks, garlic and lemon juice in a food processor. Blend for 10 seconds.
  • Slowly add the oil until you have a thick mayonnaise. Season to taste with salt and pepper and place in a bowl.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 82 milligrams, Sugar 0 grams

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