Aioli Sauce Recipes

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AIOLI

Provided by Food Network

Categories     condiment

Time 15m

Yield about 1 cup

Number Of Ingredients 7



Aioli image

Steps:

  • Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
  • The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.

2 or 3 fresh garlic cloves, peeled and chopped. (If they've started to sprout, don't use them for aioli.)
Large pinch coarse sea or kosher salt
1 egg yolk, at room temperature
1/2 lemon, juiced
2/3 cup pure olive oil (not extra virgin)
1/3 cup extra-virgin olive oil
Freshly ground black pepper

REAL AIOLI

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



Real Aioli image

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

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

AIOLI SAUCE

This garlic-laden mayo is a sauce for people who take to garlic. Use as a sauce or dip for a whole host of cooked and raw vegies, greens, hard cooked eggs and seafood. As an appetizer spread for bread

Provided by TishT

Categories     Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 5



Aioli Sauce image

Steps:

  • Place all ingredients, except the olive oil, into a bowl and whisk until thoroughly blended.
  • If you have an electric mixer with wire beaters, use them during this next step, or continue with the whisk.
  • While beating constantly, add the oil a few drops at a time.
  • Slowly increase the flow to a light drizzle until you've used all the oil and the sauce has thickened.
  • Allow the sauce to meld at room temp for several hours before using.

8 garlic cloves, pressed
3 egg yolks
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1 cup olive oil

AIOLI

This classic sauce is the perfect match for everything from French fries to poached fish. While the traditional method requires just a bowl, whisk and elbow grease, we also tried making it in a mini food processor and it works just as well. Three cloves of garlic will produce a strong but not overpowering flavor, so scale up or down as you desire. We found a combination of half neutral oil and half olive oil strikes the right balance with a subtle olive oil flavor that's not too grassy or bitter.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8



Aioli image

Steps:

  • Smash the garlic cloves with the side of a chef's knife and sprinkle with 1/2 teaspoon salt. Finely chop the garlic, using the side of the knife to periodically mash it against the cutting board, until it becomes a smooth paste. (You can also do this in a mortar and pestle.)
  • To make the aioli in a mini food processor, put the garlic paste in a mini food processor, add the lemon juice and egg yolks and pulse to combine. With the machine running, add the neutral oil a few drops at a time, making sure it incorporates into the yolks and the mixture emulsifies. Once all of the neutral oil is added, scrape down the sides of the work bowl and add the olive oil in the same manner. (If the machine seems like it is working too hard or straining while adding the oil, add the tablespoon of water at this point to loosen the mixture a bit; otherwise, add the tablespoon of water once all of the oil has been added.) Mix in the cayenne. The aioli should be thick, shiny and smooth, with a spreadable consistency similar to jarred mayonnaise. If you want a slightly thinner sauce, add 1 to 2 tablespoons additional water slowly, with the machine running, until you reach the desired consistency. Serve chilled or at room temperature.
  • To make the aioli by hand, dampen a kitchen towel and roll up. Form the towel roll into a circle and anchor a bowl in the center. Whisk together the garlic paste, lemon juice and egg yolks in the bowl. Whisk the oils into the mixture as directed above, using one hand to add the oil drop by drop and the other to whisk constantly. Add the oil very slowly at first. Once the mixture has formed a thick emulsification, you can stream the oil in a little faster. If it gets too thick, add the water to loosen it up and continue. Mix in the cayenne.

3 cloves garlic
Kosher salt
1 tablespoon lemon juice
2 large egg yolks
1/2 cup neutral oil, such as vegetable or safflower oil
1/2 cup extra-virgin olive oil
1 tablespoon water, plus more if needed
Pinch cayenne pepper

ROASTED GARLIC AIOLI

Provided by Guy Fieri

Categories     condiment

Time 1h

Yield 1 cup

Number Of Ingredients 10



Roasted Garlic Aioli image

Steps:

  • Preheat the oven to 425 degrees F.
  • Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
  • In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

2 to 3 whole heads garlic
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1/2 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Dash Worcestershire sauce
Chopped fresh parsley, for garnish

GARLIC AIOLI

Provided by Food Network

Categories     condiment

Yield about 3/4 cup

Number Of Ingredients 7



Garlic Aioli image

Steps:

  • Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

3 garlic cloves, chopped
*1 large egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 turns freshly ground black pepper
1/2 cup olive oil

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



Quick Garlic Aioli image

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

1 cup mayonnaise
3 cloves garlic, minced and mashed (or more to taste)
1 tablespoon lemon juice
1 pinch cayenne pepper

CHILI AIOLI

Adapted from a recipe by Michele Humes at Serious Eats. She says, "Use your favorite chili sauce-preferably one with a thicker consistency, such as Sriracha, as a runnier sauce will thin out your aïoli. You can also use cayenne pepper, but the aïoli will be paler in color."

Provided by DrGaellon

Categories     Sauces

Time 7m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 7



Chili Aioli image

Steps:

  • Whisk together mustard, lemon juice and egg yolk in a bowl.
  • Add oil to yolk mixture a few drops at a time, whisking constantly, until all oil is incorporated and mixture is emulsified.
  • Whisk in garlic and chili sauce (or cayenne pepper) to taste. Season with salt. If aïoli is too thick, whisk in 1 or 2 drops of water; it should be creamy, but much looser in consistency than store-bought mayonnaise.

Nutrition Facts : Calories 128.9, Fat 14.2, SaturatedFat 2, Cholesterol 26.2, Sodium 4.7, Carbohydrate 0.5, Sugar 0.1, Protein 0.4

1 large egg yolk
1/2 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
1/2 cup neutral-flavored vegetable oil, such as canola
2 garlic cloves, very finely minced
fine salt
chili sauce or cayenne pepper, to taste

CRAB CAKES WITH AIOLI DIPPING SAUCE

Green onion potato chips instead of bread crumbs? Yes! They fry up to a nice, crunchy golden brown. Many brands are gluten free, which is critical for me. If you like crab cakes without a lot of filler, I recommend trying this recipe. I also highly recommend using a cast iron skillet for frying them. My husband deemed these the best crab cakes he'd ever eaten, and said he'd also love to try them on a potato roll with lettuce, tomato and the dipping sauce. A great, quick and easy side dish that also cooks in about 8-10 minutes is fresh asparagus sauteed in olive oil with chopped garlic, then drizzled with lemon juice and kosher salt just before it's done cooking.

Provided by adiadv1

Categories     Lunch/Snacks

Time 18m

Yield 4 patties, 2 serving(s)

Number Of Ingredients 15



Crab Cakes With Aioli Dipping Sauce image

Steps:

  • In a mini chopper, finely crush the potato chips.
  • In a med. size bowl, mix together mayonnaise, Old Bay, white pepper, worcestershire sauce, and dry mustard until creamy.
  • Add the crab meat and mix evenly but gently so as not to break up the clumps of crab too much. Clumps of crab are a good thing!
  • Gently stir in 1/4 cup crushed potato chips.
  • Form the mixture into 4 patties and coat with remaining potato chip crumbs.
  • Melt about 2 tablespoons unsalted butter over medium heat. Add more butter if needed.
  • When the butter starts to sizzle, gently place the crab cakes into the pan (they're delicate).
  • Sprinkle with a little kosher salt if desired and cook for about 4 minutes.
  • Carefully flip the patties, and drizzle with lemon juice from 1/2 of the lemon. Cook for 4 minutes or until golden brown.
  • Dipping Sauce: Place all ingredients in mini chopper and push the button. That's it! Make it ahead of time if desired and refrigerate.

Nutrition Facts : Calories 491.3, Fat 31.4, SaturatedFat 4.6, Cholesterol 109, Sodium 1063.6, Carbohydrate 30.4, Fiber 3, Sugar 6.1, Protein 27.2

8 ounces lump crabmeat, shells picked out
1 1/2 cups finely crushed green onion flavor potato chips (I use Mikesell's brand)
1/4 cup real mayonnaise (do not substitute)
1/2 teaspoon Old Bay Seasoning
1 dash white pepper
1/2 tablespoon worchestershire sauce
1/2 teaspoon dry mustard
unsalted butter (for frying, approx. 2-4 tablespoons)
1 lemon, cut in half (other half is for the dipping sauce)
1 fresh garlic clove
1/2 cup real mayonnaise
1 1/2 tablespoons horseradish mustard (I use Grey Poupon Horseradish Mustard)
1/2 teaspoon chili powder
2 tablespoons lemon juice
1 dash kosher salt (optional)

ARTICHOKES AND AIOLI SAUCE

This appetizer looks beautiful when served with a little parsley around the sauce in the center of the artichoke.

Provided by TishT

Categories     Vegetable

Time 1h25m

Yield 1 1/4 cups aioli sauce, 4 serving(s)

Number Of Ingredients 14



Artichokes and Aioli Sauce image

Steps:

  • In a large kettle, combine 3 cups water with olive oil, lemon slices, bay leaves, garlic, salt and pepper and bring to a boil Meanwhile, trim stalks from bases of artichokes, cut a 1" slice from tops.
  • Remove descolored leaves, snip off the spiky ends.
  • Wash the artichokes in cold water and drain.
  • Place artichokes in bottom of kettle, standing on base.
  • Bring back to boiling, reduce heat and simmer, covered 40-50 minutes, or until artichoke bases feel soft.
  • While the artichokes are cooking, Soak bread in milk for 10 minutes; squeeze hard to remove all milk.
  • Place bread and garlic in food processor; blend 10 seconds or until mixture forms a paste Add egg yolks, blend until egg mixture is thick, about 10 seconds.
  • Add olive oil, 1` Tbs at a time, blending constantly after each addition until thick.
  • Continue until all oil has been used.
  • Mixture should be thick.
  • Add lemon juice, salt and pepper; blend a few seconds more to mix well.
  • Refrigerate, tightly covered.
  • Drain artichokes well.
  • Let cool slightly.
  • Using finger, pull out leaves at center.
  • With teaspoon, remove hair choke from cavity.
  • Serve artichokes, warm or cold with Aioli Sauce in cavity in center.

Nutrition Facts : Calories 724.6, Fat 70.3, SaturatedFat 10.3, Cholesterol 95.5, Sodium 930.8, Carbohydrate 22.3, Fiber 9, Sugar 0.5, Protein 7.4

1/4 cup olive oil
6 slices lemons
2 bay leaves
1 teaspoon salt
1/8 teaspoon pepper
4 large artichokes
1 slice white bread, crust removed
2 tablespoons milk
3 cloves garlic, minced
2 egg yolks
1 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1 dash white pepper

EASY AïOLI

This versatile condiment is also great with bread or crudités.

Provided by Amy Finely

Categories     Condiment/Spread     Garlic     No-Cook     Vegetarian     Quick & Easy     Mayonnaise     Lemon     Bon Appétit

Yield Makes about 2/3 cup

Number Of Ingredients 5



Easy Aïoli image

Steps:

  • Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

2 garlic cloves, pressed
1/4 teaspoon (or more) coarse kosher salt
1/2 cup mayonnaise
2 tablespoons olive oil
1 tablespoon fresh lemon juice

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



Garlic Aioli image

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

¾ cup mayonnaise
3 cloves garlic, minced
2 ½ tablespoons lemon juice
¾ teaspoon salt
½ teaspoon ground black pepper

AïOLI

This creamy garlic mayo is a great accompaniment for fried fish.

Provided by Jody Adams

Categories     Condiment/Spread     Egg     Garlic     Mustard     No-Cook     Quick & Easy     Lemon     Fall     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 6



Aïoli image

Steps:

  • Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
  • Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.

2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil

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From blogtasticfood.com


RECIPE FOR AIOLI SAUCE? - HOME COOKING - AIOLI - CHOWHOUND
recipe for Aioli sauce? l. lgros01. |. Aug 18, 2007 02:44 PM. does anyone have a really good recipe for the Alioli sauce? want to use w/Crab cakes. thanks! Want to stay up to …
From chowhound.com


    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #low-protein     #5-ingredients-or-less     #sauces     #appetizers     #condiments-etc     #eggs-dairy     #vegetables     #french     #easy     #european     #no-cook     #eggs     #dietary     #low-carb     #savory-sauces     #low-in-something     #number-of-servings     #technique

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