CLASSIC AïOLI
Steps:
- Blend 1/4 cup garlic, 1 teaspoon salt, and 2 tablespoons oil in a blender on high speed until smooth and creamy, about 2 minutes, then transfer to mortar. Add 3/4 cup plus 2 tablespoons oil very slowly, 1 to 2 teaspoons at a time, stirring and mashing constantly and vigorously with pestle. This will take about 15 minutes, and mixture will become very thick and glossy. (Aïoli will separate if oil is added too quickly.) Transfer to a bowl. Make second batch with remaining ingredients.
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
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
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.
AïOLI WITH VEGETABLES
Yield Serves 6
Number Of Ingredients 8
Steps:
- Using mortar and pestle, mash garlic with salt until almost smooth. Transfer mixture to processor.
- Whisk 6 tablespoons oil, lemon juice, egg yolks and 1 1/2 tablespoons water in small metal bowl. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water). Whisk constantly until thermometer inserted into mixture registers 140°F for 3 consecutive minutes, about 9 minutes total. Cool slightly. Transfer to processor with garlic.
- With machine running, gradually add remaining 3/4 cup oil in thin steady stream and blend until thick (if oil is added too quickly, mayonnaise will separate and become runny). Season with salt and pepper. Transfer to small bowl. (Aïoli can be made 1 day ahead. Cover and chill.)
- Place bowl of aïoli on platter. Surround with vegetables and eggs.
More about "traditional aioli recipes"
CLASSIC AïOLI - RECIPE - FINECOOKING
From finecooking.com
2.5/5 (1)Servings 1Cuisine FrenchCalories 130 per serving
TRADITIONAL ALIOLI RECIPE - SPAIN BUDDY
From spainbuddy.com
Reviews 2Estimated Reading Time 2 mins
HOMEMADE AIOLI RECIPE (12 FLAVOR VARIATIONS!)
From savoryexperiments.com
REAL-DEAL AIOLI RECIPE | BON APPéTIT
From bonappetit.com
GARLIC AïOLI - JAMIE OLIVER
From jamieoliver.com
WHAT IS AIOLI? | ALLRECIPES
From allrecipes.com
20+ DELICIOUS AIOLI RECIPES TO WHIP UP - BRIT + CO
From brit.co
ROASTED GARLIC AIOLI RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPANISH ALIOLI GARLIC MAYONNAISE SAUCE RECIPE - THE …
From thespruceeats.com
CLASSIC AIOLI RECIPE - DANIEL DELONG | FOOD & WINE
From foodandwine.com
Servings 1Total Time 10 mins
- On a work surface, using the flat side of a chef's knife, smash the garlic with a generous pinch of salt into a paste; scrape into a bowl.
- Whisk the egg yolk, lemon juice and 1 teaspoon of water into the garlic paste. Whisk in the olive oil, a few drops at a time, until the aioli starts to thicken. Add the remaining olive oil in a very thin stream, whisking constantly. Slowly whisk in the vegetable oil; season the aioli with salt and pepper and serve.
TRADITIONAL AIOLI NUTRITION
From prospre.io
HOW TO MAKE A TRADITIONAL GRAND AIOLI - SIMPLE FRENCH COOKING
From simplefrenchcooking.com
TRADITIONAL CATALAN GARLIC AND OIL SAUCE (ALLIOLI A LA CATALANA)
From foodandwine.com
WHAT IS AIOLI? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
EASY AIOLI RECIPE | BON APPéTIT
From bonappetit.com
AIOLI RECIPE – A COUPLE COOKS
From acouplecooks.com
AïOLI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST GARLIC AIOLI RECIPE - HOW TO MAKE GARLIC AIOLI
From thepioneerwoman.com
HOMEMADE AIOLI RECIPE - RECIPES FROM EUROPE
From recipesfromeurope.com
HOMEMADE HERB AND GARLIC AIOLI RECIPE - COTTER CRUNCH
From cottercrunch.com
DELICIOUS SPANISH GARLIC ALIOLI RECIPE - SPANISH FOOD GUIDE
From spanishfoodguide.com
TRADITIONAL AIOLI RECIPE — VIV COOKS
From vivcooks.com
GARLIC LEMON AIOLI - A CREAMY, VERSATILE DRESSING THAT'S 100% PLANTS
From simplegreensmoothies.com
LE GRAND AïOLI RECIPE (FRENCH PROVENçAL COD AND ... - WHATS4EATS
From whats4eats.com
WHAT IS GARLIC AIOLI? [HOW DO YOU MAKE IT?] - GARLIC STORE
From garlicstore.com
TRADITIONAL GARLIC AIOLI RECIPE (USING A MORTAR & PESTLE) - KROK
From krokcraft.com
TWO-MINUTE AIOLI RECIPE - SERIOUS EATS
From seriouseats.com
EASY AIOLI RECIPE | EASY SAUCE RECIPES
From easysaucerecipes.com
AIOLI - EASY EVERYDAY RECIPES FROM SCRATCH - FIFTEEN SPATULAS
From fifteenspatulas.com
CHEATER'S AIOLI RECIPE - COOKIE AND KATE
From cookieandkate.com
EASY AND AUTHENTIC: PROVENçALE AIOLI RECIPE FROM FRANCE
From snippetsofparis.com
EASY AIOLI RECIPE (ALL-I-OLI/ALIOLI): TRADITIONAL VS. MODERN
From thethingswellmake.com
FACTS YOU PROBABLY DON'T KNOW ABOUT AIOLI - MASHED.COM
From mashed.com
SPANISH ALIOLI RECIPE | SIDECHEF
From sidechef.com
AïOLI, SAUCE OF THE ANCIENTS - FORKNPLATE
From forknplate.com
AUTHENTIC SPANISH GARLIC AIOLI RECIPE - TRADITIONAL SPANISH FOOD
From traditionalspanishfood.com
HOMEMADE TRADITIONAL AIOLI SAUCE RECIPE - GASTROLADIES
From gastroladies.com
CHEAT’S AïOLI AND 20+ THINGS TO DO WITH IT - SAUCY DRESSINGS
From saucydressings.com
EASY VEGAN GARLIC AIOLI (OIL-FREE) - ANOTHER MUSIC IN A DIFFERENT …
From anothermusicinadifferentkitchen.com
AIOLI: NUTRITION FACTS, HEALTH BENEFITS, AND RECIPES
From healthifyme.com
AïOLI RECIPE - BBC FOOD
From bbc.co.uk
TRADITIONAL GARLIC AIOLI (ALIOLI | NO EGG) - ALPHAFOODIE
From alphafoodie.com
You'll also love
Related Search