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
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
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
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.
THE CREAMIEST AIOLI
Provided by Suzanne Goin
Categories Condiment/Spread Egg Side Vegetarian Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1/2 cup
Number Of Ingredients 8
Steps:
- Drape a kitchen towel over a small saucepan; set a small metal bowl over (this will hold bowl in place). Whisk egg yolk*, garlic, 1/4 teaspoon salt, and 2 teaspoons water in metal bowl to blend well. Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive oil in a slow, steady stream. Stir in cayenne; season aioli with lemon juice, pepper, and 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
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
CHIPOTLE AIOLI
Tasty condiment for sandwiches, but I think it makes a fantastic dip as well. Adapted from Chile Pepper magazine.
Provided by GaylaJ
Categories Spicy
Time 5m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients in a blender and blend until smooth.
- Transfer to a bowl or squeeze bottle, and refrigerate until needed.
Nutrition Facts : Calories 44.7, Fat 3.7, SaturatedFat 0.5, Cholesterol 2.9, Sodium 78.8, Carbohydrate 3, Sugar 0.8, Protein 0.2
AIOLI
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
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
AIOLI
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.
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
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.
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
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.
More about "homemade aioli recipes"
HOMEMADE AIOLI RECIPE (12 FLAVOR VARIATIONS!)
From savoryexperiments.com
4.3/5 (6)Total Time 10 minsCategory Condiment, SauceCalories 1447 per serving
AIOLI (GARLIC MAYONNAISE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 114Calories 253 per servingCategory Condiment
10 BEST SPICY AIOLI SAUCE RECIPES | YUMMLY
From yummly.com
20+ DELICIOUS AIOLI RECIPES TO WHIP UP - BRIT + CO
From brit.co
AIOLI | EGGS RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
HOMEMADE AIOLI – LIKE MOTHER, LIKE DAUGHTER
From lmld.org
HOW TO MAKE HOMEMADE AïOLI - DISH 'N' THE KITCHEN
From dishnthekitchen.com
HOW TO MAKE 7 KINDS OF HOMEMADE AIOLI
From bettycrocker.com
HOMEMADE GARLIC AIOLI RECIPE - KATIE BUTTON | FOOD
From foodandwine.com
3 EASY HOMEMADE AIOLI RECIPES YOU'LL LOVE - EAT THIS …
From eatthis.com
HOW TO MAKE AIOLI IN THE BLENDER OR FOOD PROCESSOR …
From laylita.com
HOW TO MAKE HOMEMADE AIOLI - HOUSE OF NASH EATS
From houseofnasheats.com
AIOLI RECIPE: THE GO-TO SAUCE FOR THE MEDITERRANEAN DIET!
From draxe.com
HOMEMADE AIOLI FOR YOUR NEXT BURGER NIGHT - CTV
From more.ctv.ca
AIOLI - EASY EVERYDAY RECIPES FROM SCRATCH - FIFTEEN SPATULAS
From fifteenspatulas.com
HOMEMADE GARLIC AIOLI RECIPE - CHEF BILLY PARISI
From billyparisi.com
HOMEMADE AIOLI RECIPE - RECIPES FROM EUROPE
From recipesfromeurope.com
GARLIC AIOLI RECIPE (CLASSIC AND CHEATER VERSIONS) - THE FOOD …
From thefoodcharlatan.com
AïOLI RECIPE - BBC FOOD
From bbc.co.uk
BEST GARLIC AIOLI RECIPE - HOW TO MAKE GARLIC AIOLI
From thepioneerwoman.com
HOW TO MAKE HOMEMADE AIOLI - EASY RECIPE - SPAIN ON A FORK
From spainonafork.com
HOW TO MAKE AOILI HOMEMADE (ONLY 5 INGREDIENTS
From feelgoodfoodie.net
EASY TRUFFLE AIOLI RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
AIOLI RECIPE - I AM HOMESTEADER
From iamhomesteader.com
HOW TO MAKE HOMEMADE AIOLI - LAYLITA'S RECIPES
From laylita.com
EASY HOMEMADE AIOLI IN 2022 | HOMEMADE AIOLI, FOOD PROCESSOR …
From pinterest.ca
EASY AIOLI RECIPE | EASY SAUCE RECIPES
From easysaucerecipes.com
HOMEMADE WASABI AIOLI RECIPE - IZZYCOOKING
From izzycooking.com
HOMEMADE GARLIC AIOLI RECIPE
From tastingtable.com
5 MINUTE AIOLI IN A FOOD PROCESSOR - BLOGTASTIC FOOD
From blogtasticfood.com
WHAT IS AIOLI (AND HOW TO MAKE OUR RECIPE AT HOME)
From tasteofhome.com
HOMEMADE AIOLI - SAVORY SIMPLE
From savorysimple.net
HOMEMADE BASIL AIOLI - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
TWO-MINUTE AIOLI RECIPE - SERIOUS EATS
From seriouseats.com
HOMEMADE HERB AND GARLIC AIOLI RECIPE - COTTER CRUNCH
From cottercrunch.com
HOW TO MAKE YOUR OWN AIOLI AT HOME | IGA RECIPES
From iga.com.au
TRADITIONAL GARLIC AIOLI (ALIOLI | NO EGG) - ALPHAFOODIE
From alphafoodie.com
HOMEMADE GARLIC AIOLI {5 MINS PREP!} - SPEND WITH PENNIES
From spendwithpennies.com
AïOLI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
You'll also love