Dijon Mustard Aioli Recipes

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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



Whole Grain Mustard Aioli image

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

1 garlic clove
1/4 teaspoon coarse kosher salt
1 cup mayonnaise
2 tablespoons coarse-grained Dijon mustard
1 tablespoon fresh lemon juice

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



Mustard Aioli Grilled Potatoes with Fine Herbs image

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.

1/2 cup mayonnaise
1 heaping tablespoon Dijon mustard
1 heaping tablespoon whole grain mustard
1 teaspoon honey
2 cloves garlic, smashed to a paste
Kosher salt and freshly ground black pepper
2 1/2 pounds baby Yukon gold potatoes, scrubbed
2 tablespoons kosher salt, plus more for sprinkling
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon
Freshly ground black pepper

AIOLI

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 7



Aioli image

Steps:

  • Place the garlic, egg yolk, lemon juice, mustard and water into the cup of an immersion blender. Pour the oil on top of the other ingredients and wait a few moments for the oil to separate from the ingredients beneath it. Gently nestle the blade of the immersion blender into the egg yolk at the bottom of the cup. Turn on the blender and blend until the mixture is fully emulsified, about 1 minute. Add salt to taste.

1 tablespoon minced garlic (3 to 5 cloves, depending on size)
1 large egg yolk
1 tablespoon fresh lemon juice (about 1/2 lemon)
1 teaspoon Dijon mustard
1 tablespoon water
8 ounces avocado oil
Kosher salt

AïOLI

A creamy garlic hit, a perfect dip for steamed spring vegetables

Provided by Good Food team

Categories     Canapes, Condiment, Snack, Starter

Time 5m

Number Of Ingredients 5



Aïoli image

Steps:

  • In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.

Nutrition Facts : Calories 661 calories, Fat 72 grams fat, SaturatedFat 10.5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

small pinch saffron strands
3 garlic cloves , crushed
2 egg yolks
1 tbsp Dijon mustard
300ml olive oil

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



Whole Grain Mustard Aïoli image

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.

1 garlic clove
1/4 teaspoon coarse kosher salt
1 cup mayonnaise
2 tablespoons coarse-grained Dijon mustard
1 tablespoon fresh lemon juice

CRAB CAKES WITH MUSTARD AIOLI

This Crab Cake recipe along with other recipes, resources, and information on crab cakes is available at www.crabcakeguy.com.

Provided by Crab Cake Guy

Categories     Crab

Time 25m

Yield 6 mini crab cakes

Number Of Ingredients 13



Crab Cakes With Mustard Aioli image

Steps:

  • Instructions:.
  • Combine all ingredients except scallions. Mix well. Add sliced scallions and mix.
  • Form into small balls and then flatten a bit.
  • In a high sided sauce pan, heat oil to 325°F.
  • Fry the crab balls for 3 to 4 minutes on each side or until golden brown.
  • Serve on a platter, with toothpicks and the mustard aioli.

Nutrition Facts : Calories 1455, Fat 153.4, SaturatedFat 13.7, Cholesterol 106.2, Sodium 624.8, Carbohydrate 9.7, Fiber 1, Sugar 1.6, Protein 14.3

12 ounces crabmeat
1/2 cup breadcrumbs
2 shallots, minced
1/2 red bell pepper, small dice
2 large eggs, beaten
2 tablespoons light mayonnaise
2 teaspoons Dijon mustard
2 teaspoons parsley, chopped
1 teaspoon thyme
1/8 teaspoon cayenne pepper
2 tablespoons unsalted butter
4 scallions, thinly sliced
4 cups canola oil (for deep frying)

MUSTARD AIOLI-GRILLED POTATOES WITH FINES HERBES

Provided by Bobby Flay

Categories     Herb     Potato     Side     Fourth of July     Vegetarian     Father's Day     Backyard BBQ     Summer     Grill     Grill/Barbecue     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9



Mustard Aioli-Grilled Potatoes with Fines Herbes image

Steps:

  • 1. Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper. Cover the aioli and refrigerate for at least 30 minutes and up to 1 day.
  • 2. Put the potatoes in a pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil over high heat and cook until a skewer inserted into the center of a potato meets some resistance, 15 to 20 minutes. Drain well and let cool slightly.
  • 3. Heat your grill to medium for direct grilling.
  • 4. Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill until golden brown on all sides, about 8 minutes.
  • 5. Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.

1/2 cup mayonnaise
2 garlic cloves, smashed to a paste
1 heaping tablespoon Dijon mustard
1 heaping tablespoon whole grain mustard
Kosher salt and freshly ground black pepper
2 1/2 pounds baby Yukon gold potatoes, scrubbed
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon

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



Grainy Mustard Aioli image

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.)

1 tablespoon plus 1 teaspoon Dijon mustard
1 large egg yolk
2 teaspoons fresh lemon juice
Coarse salt and freshly ground pepper
1/2 cup olive oil
2 tablespoons grainy mustard
2 teaspoons prepared horseradish
1 tablespoon water, plus more if needed

GARLIC MAYONNAISE AIOLI

A flavored, mayonnaise-based dip for things like artichokes and seafood. Keep refrigerated until serving.

Provided by USMC6114

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 5



Garlic Mayonnaise Aioli image

Steps:

  • Mix mayonnaise, mustard, and salt together in a bowl. Stir in lemon juice and garlic.

Nutrition Facts : Calories 101.8 calories, Carbohydrate 3.1 g, Cholesterol 10.4 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.5 g, Sodium 293.1 mg, Sugar 1.3 g

1 cup light mayonnaise
1 teaspoon mustard
1 dash salt
2 teaspoons freshly squeezed lemon juice
3 cloves garlic, crushed, or more to taste

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