AIOLI INGREDIENTS RECIPES

Name: Aïoli
Prep time: 5 min
Total time: 5 min
Yield: 4
Cuisine: Mediterranean
Ingredients: small pinch saffron strands; 3 garlic cloves , crushed; 2 egg yolks; 1 tbsp Dijon mustard; 300ml olive oil

AïOLI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Aïoli recipe - Recipes and cooking tips - BBC Good Food image

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

Provided by Good Food team

Categories Canapes, Condiment, Snack, Starter

Total Time 5 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 5

Ingredients

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

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, FatContent 72 grams fat, SaturatedFatContent 10.5 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 0.5 grams sugar, FiberContent 0.2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.3 milligram of sodium

AïOLI RECIPE - EPICURIOUS

Aïoli Recipe - Epicurious image

This creamy garlic mayo is a great accompaniment for fried fish.

Provided by Jody Adams

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil

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.

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