LEMON AIOLI
Serve this sauce with our Fish Soup.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2/3 cup
Number Of Ingredients 6
Steps:
- In a small bowl, place mayonnaise, finely grated lemon zest, 1 to 2 tablespoons fresh lemon juice, Dijon mustard, and minced garlic. Season with coarse salt and ground pepper. Stir to combine.
LEMON AIOLI
Serve with any seafood. It's simply an amazing dipping sauce.
Provided by Christina Tabaretti
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a bowl; mix until smooth.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 15.7 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 105.9 mg, Sugar 0.2 g
LEMON-CAPER AIOLI
Steps:
- Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
LEMON-HERB AIOLI
Enjoy the creaminess of aioli in this Lemon-Herb Aioli Dip. The flavors of lemon, basil & garlic enhance the aioli for party dip perfection!
Provided by My Food and Family
Categories Home
Time 10m
Yield 8 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 110, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON AïOLI
Categories Condiment/Spread Citrus Garlic Quick & Easy Lemon Bon Appétit
Yield Makes about 3 1/3 cups
Number Of Ingredients 7
Steps:
- Mash garlic and salt in mortar with pestle until paste forms. Whisk egg yolks, 6 tablespoons water, lemon juice, and mustard in medium metal bowl. Whisk in garlic mixture. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 10 minutes total. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk mixture in very thin slow stream; continue whisking until aioli is thick. Season to taste with pepper and more salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.)
SPICY FRIED CALAMARI WITH LEMON AIOLI
I'd been looking for a good spicy calamari recipe for some time when I stumbled across this recipe from the Global Gourmet. It's wooooonderful.
Provided by jeniwan
Categories Squid
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the Calamari place the flour and Cajun spice mix in a large bowl and mix. Add the squid and turn until all the pieces are thoroughly coated. Shake off the excess mixture.
- In a large, heavy pot or deep-fryer over medium heat, heat the oil to 375°F or until almost smoking.
- Fry the squid for 2 to 3 minutes, or until a light golden brown.
- Using a slotted spoon, transfer to paper towels to drain.
- Serve immediately with lemon or lime wedges and Lemon Aioli.
- For the Lemon Aioli place the zest, juice, mustard, garlic, egg yolks, pepper, salt, and bread in a blender or food processor and puree to a smooth paste.
- With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency. Store in an airtight jar in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 687.5, Fat 73.6, SaturatedFat 10.5, Cholesterol 62.9, Sodium 254.3, Carbohydrate 7.2, Fiber 0.5, Sugar 0.3, Protein 1.9
LEMON AIOLI
Steps:
- Using a mortar and pestle, pulverize the garlic and salt to a smooth paste. (If you don't have a mortar and pestle, smash the garlic with the flat side of a chef's knife or a garlic press.) If your mortar is too small to whisk the entire amount of oil in (or you don't have one), transfer the mashed garlic and salt to the bowl of an electric mixer or a medium stainless-steel bowl, and whisk in the egg yolk by hand. Slowly drizzle in the olive oil, drop by drop, whisking constantly. As the mixture begins to thicken, add a teaspoon of vinegar, a teaspoon of lemon juice, and a teaspoon of warm water. Once you've added almost half of the oil, place the bowl in the mixer fitted with a whisk attachment and mix on medium speed. Or continue to whisk in the oil by hand. Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary. As the mixture thickens, add a little more of the lemon juice and water, and continue whisking until the remaining olive oil is completely incorporated and the sauce is thickened. Season with lemon juice and zest, and salt to taste.
SPICY LEMON AIOLI
Want a quick & easy way to make an impressive sandwich spread or dip? Make this aioli and whatever you are making is sure to be a hit.
Provided by QueenBeesKitchen
Categories < 15 Mins
Time 10m
Yield 1/3 Cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Add all of the ingredients except the olive oil into a medium sized mixing bowl.
- Begin stirring with either a spatula or whisk and add in olive oil one tablespoon at a time.
- Once everything is well blended, test for desired consistency - add more olive oil as you see fit.
- When completely blended, top with a sprinkle of cayenne pepper and lemon zest.
Nutrition Facts : Calories 125, Fat 13.6, SaturatedFat 1.9, Sodium 582.1, Carbohydrate 1.6, Fiber 0.5, Sugar 0.4, Protein 0.2
LEMON AIOLI WITH PAPRIKA
This recipe for lemon aioli is an ideal accompaniment to black peppered mussels. Because it contains raw eggs, it should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Combine lemon juice, zest, vinegar, garlic, paprika, egg, and egg yolk in the bowl of a small food processor. Process just until ingredients are blended.
- With processor running, slowly drizzle in safflower oil, into mixture and process until emulsified. Season with salt. Chill for 30 minutes, and serve.
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