WHOLE GRAIN MUSTARD AIOLI
Make and share this Whole Grain Mustard Aioli recipe from Food.com.
Provided by Mom2Rose
Categories Low Protein
Time 5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 5
Steps:
- Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt).
- Transfer garlic mixture to small bowl.
- Mix in all remaining ingredients.
- Season with salt and pepper.
- DO AHEAD: Can be made 2 days ahead; cover tightly and refrigerate.
Nutrition Facts : Calories 157.4, Fat 13.3, SaturatedFat 1.9, Cholesterol 10.2, Sodium 408, Carbohydrate 10, Fiber 0.2, Sugar 2.6, Protein 0.6
BOXTY WITH SEARED LAMB LOIN AND WHOLE-GRAIN MUSTARD AIOLI
Steps:
- For the boxty pancakes: Preheat the oven to 200 degrees F. Grate 5 of the potatoes on the largest holes of a box grater. Toss with the vinegar and squeeze out the excess water between paper towels.
- Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic and cover with water by about 1 inch, sprinkling generously with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are fork tender, 10 to 12 minutes. Drain. While still hot, pass the potatoes through a food mill or mash with a potato masher.
- Combine the grated potatoes with the mashed potatoes. Beat the eggs and add into the potatoes. Sprinkle with salt.
- Coat a large saute or cast-iron pan with olive oil over medium-high heat. Make a 1 1/2-inch patty and cook until brown and crispy, 3 to 4 minutes per side. Eat the first pancake to make sure the potato mixture is seasoned perfectly. Season again, if needed.
- Working in batches, make and cook all the pancakes, blotting on paper towels and seasoning with salt. Hold the pancakes on a sheet tray in the oven to keep warm until serving.
- For the lamb loin with whole-grain mustard aioli: Sprinkle the lamb with salt and brush with whole-grain mustard. Coat a large saute pan with oil over medium-high heat. When the oil starts to shimmer, add the lamb and sear on all sides, being careful not to burn the brown bits on the bottom of the pan. Cook until a thermometer reads 135 degrees F when inserted into the thickest part of the loins. Transfer to a small sheet tray and tent with aluminum foil. Allow to rest at least 10 minutes.
- Combine the mustard, mayonnaise, chives and parsley in a medium glass mixing bowl.
- Thinly slice the lamb. Place a dollop of the aioli on top of the boxty, and top with a slice of lamb and another dollop of the aioli.
MUSTARD AIOLI GRILLED POTATOES WITH FINE HERBS
Provided by Bobby Flay
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.
- Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly.
- Preheat the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the grill and grill until lightly golden brown, about 3 minutes. Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the remaining mustard aioli.
GRAND GREEN AIOLI
"Le grand aioli" is a classic Provençal meal of vegetables and steamed seafood, centered on a rich and lemony garlic-laden aioli for dipping. Here, the sauce is vibrant with fresh parsley. This summery dish features a colorful mix of crunchy vegetables and crisp lettuces alongside steamed nutty edamame, to keep it vegetarian. But poached shrimp, rotisserie chicken, canned tuna and hard-boiled eggs would all be welcome for dipping. Very little cooking is required - just some quick boiling - making this perfect for a stress-free weeknight dinner or a celebratory get-together. Leftover aioli is a terrific sandwich spread, as well as a versatile dressing for roasted potatoes or pasta salad. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Kay Chun
Categories dips and spreads, vegetables, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare the vegetables: Bring a large pot of salted water to a boil. Add edamame and boil until tender, about 5 minutes. Using a slotted spoon or spider, transfer edamame to a bowl and cover to keep warm. Fill a bowl with ice water if using green beans, asparagus or snap peas. Add green beans and asparagus to the boiling water and cook until bright green and crisp-tender, about 2 minutes. Cook snap peas, if using, for 1 minute, adding to the green beans and asparagus during the last minute of cooking. Drain and transfer vegetables to the ice water to cool, then drain again. Other vegetables should be served raw.
- Make the aioli: In the bowl of a food processor or blender, combine the egg yolks, garlic, mustard, lemon juice, salt, pepper and ¼ cup water. With the machine running, slowly drizzle in the olive oil and safflower oil until well blended. Add the parsley and purée until smooth. Transfer the aioli to a bowl. It can be covered and refrigerated for up to 3 days.
- Arrange the vegetables and lettuce leaves on a large serving platter. Serve with the edamame and aioli.
GRAND AIOLI
Let this recipe be the excuse you need to dip all your farm-fresh foods into garlicky mayonnaise.
Provided by Chris Morocco
Categories Bon Appétit Egg Mayonnaise Garlic Vegetable Appetizer Hors D'Oeuvre Spring Shrimp
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine egg yolks, mustard, garlic, and a pinch of salt in a medium bowl set on top of a kitchen towel laid across a small heavy pot (this setup will anchor the bowl while you whisk so you have a free hand for pouring). Whisking constantly, add oil to egg mixture, starting with just a few drops and gradually increasing amount to a fine steady stream. Stop adding if there is any unincorporated oil in the bowl; going slow is key. Keep whisking until emulsified, then whisk in lemon juice. Taste and season aioli with more salt if needed. Serve with vegetables and proteins of choice.
WHOLE GRAIN MUSTARD AïOLI
Provided by Suzanne Tracht
Categories Condiment/Spread Sauce Mustard Mayonnaise Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt). Transfer garlic mixture to small bowl. Mix in all remaining ingredients. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover tightly and refrigerate.
EASY GARLIC-DILL AIOLI
This easy recipe for homemade garlic-dill aioli is a snap to make with store-bought mayonnaise instead of making your own.
Provided by Brian Genest
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine mayonnaise and garlic in a food processor and blend until smooth. Transfer to a large bowl.
- Add olive oil, dill, lemon juice, and pepper; whisk rapidly until thickened, about 5 minutes.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 1.3 g, Cholesterol 10.4 mg, Fat 24.1 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.6 g, Sodium 156.8 mg, Sugar 0.3 g
GRAINY MUSTARD AIOLI
This cold sauce fuses mayonnaise with mustard, resulting in a condiment that can be used with many dishes.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 10m
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Whisk together Dijon mustard,egg yolk, lemon juice, 1/4 teaspoonsalt, and 1/8 teaspoonpepper in a bowl. Pour inoil in a slow, steady stream,whisking constantly untilemulsified and thick. Whiskin grainy mustard, horseradish,and water. (Thin withmore water if too thick.)
CREAMY HORSERADISH AIOLI
Creamy horseradish aioli that is good for dipping onion rings in, slathered on a bun for burgers, in a wrap, and you name it. The possibilities are endless.
Provided by Soup Loving Nicole
Categories Dips and Spreads
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk mayonnaise, sour cream, horseradish, lemon juice, mustard, garlic, salt, parsley, and pepper together in a bowl. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 157.9 calories, Carbohydrate 2.4 g, Cholesterol 11.2 mg, Fat 16.6 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 234.7 mg
More about "wholegrainmustardaioli recipes"
WHOLE-GRAIN MUSTARD AIOLI - TODAY.COM
From today.com
Cuisine AmericanCategory Hors D'oeuvresAuthor Bon Appétit
- Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt).
WHOLE GRAIN MUSTARD AIOLI RECIPE | BON APPéTIT
From bonappetit.com
4/5 (2)Servings 1
GRAINY MUSTARD AIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
WHOLE GRAIN MUSTARD AIOLI - RECIPE GIRL
From pinterest.ca
COARSE GRAIN DIJON MUSTARD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
5-INGREDIENT SRIRACHA AIOLI | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
SPICY GARLIC AIOLI | MUNCHY GODDESS
From munchygoddess.com
MANY-MUSHROOM MANICOTTI | CANADIAN LIVING
From canadianliving.com
GARLIC LEMON AIOLI FROM SCRATCH IN 3 SIMPLE STEPS
From streetsmartkitchen.com
HOW TO MAKE HOMEMADE AïOLI - DISH 'N' THE KITCHEN
From dishnthekitchen.com
30 WHOLE GRAIN DINNER IDEAS FOR NEXT MONTH | TASTE OF …
From tasteofhome.com
GARLIC MUSTARD AIOLI - THERESCIPES.INFO - THERECIPES
From therecipes.info
WHOLE GRAIN MUSTARD AIOLI - RECIPE GIRL
From recipegirl.com
VEGAN GOLDEN GARLIC AIOLI RECIPE BY COOKING WITH PLANTS
From cookingwithplants.com
GARLIC AIOLI - JUST 5 MINUTES TO MAKE! | MOM ON TIMEOUT
From momontimeout.com
STONE GROUND DIJON AIOLI - MCCORMICK FOR CHEFS
From mccormickforchefs.com
DELICIOUS SPANISH GARLIC ALIOLI RECIPE
From spanishfoodguide.com
LEMON GARLIC AIOLI RECIPE | WHOLESOME YUM
From wholesomeyum.com
WHOLE GRAIN MUSTARD MAYO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREAMY GARLIC AIOLI FROM SCRATCH - INSPIRED TASTE
From inspiredtaste.net
GRAND AIOLI | THE MODERN PROPER
From themodernproper.com
WHOLE GRAIN MUSTARD AIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
TURKEY SAUSAGE ROLLS WITH WHOLE GRAIN MUSTARD AIOLI RECIPE
From today.com
VEGAN GARLIC AIOLI (JUST 6 INGREDIENTS!) - THE WOKS OF LIFE
From thewoksoflife.com
WHOLE GRAIN MUSTARD AIOLI RECIPE - TRADITIONAL RECIPES - 2022
From na.kampod.name
GARLIC AIOLI – LEMON TREE DWELLING
From lemontreedwelling.com
WHOLE30 GARLIC AIOLI - ORGANICALLY ADDISON
From organicallyaddison.com
WHOLESOME MULTIGRAIN NANKHATAIS - MY CULINARY EXPRESSIONS
From myculex.com
EASY DILL AIOLI RECIPE | MUNCHY GODDESS
From munchygoddess.com
WHOLE GRAIN MILLETS IDLI DOSA BATTER RECIPE - NITHA KITCHEN
From nithaskitchen.com
ROASTED GARLIC AIOLI - OLIVIA'S CUISINE
From oliviascuisine.com
GARLIC AIOLI MUSTARD - THERESCIPES.INFO
From therecipes.info
WHOLEGRAIN MUSTARD DRESSING - THIS HEALTHY TABLE
From thishealthytable.com
WHOLE GRAIN DIJON MUSTARD - FLOUR ON MY FACE
From flouronmyface.com
SPICY MAPLE AIOLI - THE TOP MEAL
From thetopmeal.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