AIOLI RECIPE WITH MAYO RECIPES

Name: Aioli Sauce
Prep time: 20 min
Total time: 20 min
Yield: 1 1/2 cups
Ingredients: 8 garlic cloves, pressed; 3 egg yolks; 1 1/2 tablespoons lemon juice; 1/2 teaspoon salt; 1 cup olive oil

AIOLI SAUCE RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...

Aioli Sauce Recipe - Food.com - Food.com - Recipes, Food ... image

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

Total Time 20 minutes

Prep Time 20 minutes

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

8 garlic cloves, pressed
3 egg yolks
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1 cup olive oil

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.

Nutrition Facts : Calories 1399.1, FatContent 152.2, SaturatedFatContent 22.8, CholesterolContent 377.6, SodiumContent 795.6, CarbohydrateContent 7.7, FiberContent 0.4, SugarContent 0.7, ProteinContent 5.9

BEST GARLIC AIOLI RECIPE - HOW TO MAKE GARLIC AIOLI

Best Garlic Aioli Recipe - How to Make Garlic Aioli image

Wondering how to make garlic aioli from scratch? It's not hard at all! If you have egg yolks, garlic, lemon juice and olive oil, then you're on your way!

Provided by THEPIONEERWOMAN.COM

Categories dinner party appetizers eggs

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 1-2 cups

Number Of Ingredients 8

Ingredients

2 large pasteurized egg yolks
2 garlic cloves, chopped
1 tsp. Dijon mustard
2 tbsp. lemon juice
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 c. vegetable oil
1/2 c. olive oil

Steps:

Using a large whisk, combine the egg yolks, garlic, Dijon mustard, lemon juice, 1 teaspoon water, salt and black pepper in a medium bowl.
Roll up a kitchen towel and wrap it around the base of the bowl to stabilize it. While whisking constantly, add a few drops of vegetable oil to the egg mixture. Continue adding drops and whisking until the mixture starts to thicken. If the mixture looks well combined, begin to add the vegetable oil in a thin stream, always whisking. Continue with the olive oil. Serve immediately, or cover and refrigerate for up to 4 days.

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It’s a joy to partake in the ritual of making a good aïoli. The process has broken many a cook – not because it’s hard or complicated, but because it’s an emulsification of oil and egg yolk: add too much oil too quickly and it can easily split – this method demands focus. So why do it? Most shop-bought mayo, which would be the base, doesn’t use good oil, so here you have the power to make something lip-smackingly special. An aïoli is similar to a mayonnaise, but it’s pungent and almost spicy with the hum of raw garlic. It’s a boisterous condiment that, when made well and used in the right dish with restraint, is phenomenal. When a blob hits a hot soup, what might be too much in its raw state mingles to become something fantastic, and, when a small spoonful is rubbed across hot toast with cold roasted meats or dressed crab and a little lemon, you’ll discover a whole new level of deliciousness. So treat it more like Tabasco or English mustard, just like an antagonist.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 246 calories per serving

Separate the eggs (save the whites for another recipe), placing the yolks in a large bowl. Scrunch up a wet cloth and place it on your surface so you can sit the bowl at an angle without it slipping. Adding it a drip at a time so you don’t split the yolks, whisk in the extra virgin olive oil, then the olive oil, speeding up the drips as you go – when it starts to really thicken, add a squeeze of lemon juice to loosen, then continue adding the oil, with more lemon when needed, use your instincts. Season to taste, tweaking with more lemon, if needed. To up the pepperiness, add more extra virgin olive oil, or add olive oil to make it milder. This gives you a nice base. Now, peel the garlic and smash it up in a pestle and mortar with a small pinch of salt, then stir it through to create a feisty aïoli, ready to use in lots of different dishes. Sometimes I add an extra flavour, depending on the dish I’m serving it with, making aïoli continually exciting to use. Try smashing up and whisking in 4 anchovy fillets, adding flecks of finely chopped or smashed fresh soft herbs, stirring through chopped fresh chilli, to taste, or even a little saffron that you’ve steeped in boiling water.

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