AIOLI DIP RECIPES

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AIOLI | EGGS RECIPES | JAMIE OLIVER RECIPES



Aioli | Eggs recipes | Jamie Oliver recipes image

This flavoursome aioli recipe has a gorgeous garlic kick – perfect for dunking a good chip!

Total Time 10 minutes

Yield 10

Number Of Ingredients 8

½ small clove garlic peeled
sea salt
freshly ground black pepper
1 large free-range egg yolk
1 teaspoon Dijon mustard
285 ml extra virgin olive oil
285 ml olive oil
lemon juice to taste

Steps:

    1. Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and any extra flavours (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.
    2. Try this: Lemon -or basil- flavoured aioli is good with salads, all types of fish, and in seafood soups. It's also great with roasted fish, chicken or pork, and is a classic with salmon.

Nutrition Facts : Calories 500 calories, FatContent 55.3 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 0.4 g protein, CarbohydrateContent 0.1 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 0.5 g salt, FiberContent 0 g fibre

AIOLI RECIPE | FOOD NETWORK



Aioli Recipe | Food Network image

Provided by Food Network

Categories     condiment

Total Time 15 minutes

Prep Time 15 minutes

Yield about 1 cup

Number Of Ingredients 7

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

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.

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