BLACK GARLIC AIOLI RECIPES

Name: How to Make Garlic Aioli
Prep time: 10 min
Total time: 10 min
Yield: 1-2 cups
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

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.

AIR FRYER RACK OF LAMB WITH ROASTED GARLIC AIOLI RECIPE ...

Air Fryer Rack of Lamb with Roasted Garlic Aioli Recipe ... image

The next time you're in need of an elegant and simple meal, look no further than your air fryer. We used it to cook a rack of lamb, first coating it with a Parmesan crust to produce a crisp, golden outer layer that helps keep the lamb juicy and flavorful. Cooking a whole rack also helps the meat stay tender as there's less chance of overcooking, plus it makes for a beautiful presentation.

Provided by Food Network Kitchen

Categories main-dish

Total Time 35 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

One 8-rib rack of lamb, frenched (1 1/4 to 1 1/2 pounds)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
1/3 cup panko breadcrumbs
1 large clove garlic, grated
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
Nonstick cooking spray, for the air-fryer basket and lamb
6 large cloves garlic (unpeeled)
2 tablespoons olive oil
1/2 cup mayonnaise
1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper

Steps:

For the rack of lamb: Allow the rack of lamb to sit at room temperature for 30 minutes before cooking.
Rub the rack of lamb on both sides with 1 tablespoon of the olive oil, then season with 2 teaspoons salt and several grinds of pepper. Set aside on a large plate.
Combine the Parmesan, panko, remaining 2 tablespoons olive oil, grated garlic, thyme and rosemary in a large shallow bowl or pie plate. Add the lamb and firmly press the Parmesan mixture onto the meat in an even layer.
For the aioli: Place the unpeeled garlic cloves on a piece of aluminum foil, then add the olive oil, a pinch of salt and several grinds of pepper. Fold the sides of the foil upwards and seal into a pouch.
Preheat a 6-quart air fryer to 375 degrees F, then spray the basket with cooking spray, Place the lamb, fat-side up, and the garlic pouch into the basket. Spray the top of the lamb with cooking spray. Air-fry the lamb until crust is crisp and deep golden brown and meat is desired doneness, about 18 minutes for medium rare, 20 minutes for medium and 22 minutes for medium-well. (The garlic can cook for the same time as the lamb.) Transfer the lamb to a cutting board, cover loosely with foil and allow to rest for 10 minutes.
Meanwhile, carefully open the foil packet. Squeeze out the tender cloves of garlic into a medium bowl and mash with the olive oil from the pouch until smooth. Mix in the mayonnaise, lemon zest and juice and Worcestershire to combine. Season with salt and pepper. Set aside.
Once the lamb has rested, slice between the bones into individual chops and serve warm with the aioli.

More about "black garlic aioli recipes"

BEST GARLIC AIOLI RECIPE - HOW TO MAKE GARLIC AIOLI

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!
From thepioneerwoman.com
Reviews 4
Total Time 10 minutes
Category dinner party, appetizers, eggs

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.

See details

AIR FRYER RACK OF LAMB WITH ROASTED GARLIC AIOLI RECIPE ...

The next time you're in need of an elegant and simple meal, look no further than your air fryer. We used it to cook a rack of lamb, first coating it with a Parmesan crust to produce a crisp, golden outer layer that helps keep the lamb juicy and flavorful. Cooking a whole rack also helps the meat stay tender as there's less chance of overcooking, plus it makes for a beautiful presentation.
From foodnetwork.com
Reviews 4.7
Total Time 35 minutes
Category main-dish

Once the lamb has rested, slice between the bones into individual chops and serve warm with the aioli.

See details

BEST GARLIC AIOLI RECIPE - HOW TO MAKE GARLIC AIOLI

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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Packed with beautiful fish and shellfish in a delicious tomato broth, this stew's a one-pot wonder
From jamieoliver.com
Total Time 45 minutes
Calories 470 calories per serving

1. It’s worth trying to get hold of saffron for this one – it’s available from most delis and good supermarkets. It’s not cheap, but bear in mind you won’t need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven’t got one, try using a high-sided roasting tray instead, with another tray as a lid.
2. To make the saffron aïoli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar or a Flavour Shaker™ until it turns into a mush. Add a tablespoon of mayonnaise and pound again. Stir in the rest of the mayo. Taste and season with a little more lemon juice, salt and pepper.
3. Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren’t tightly closed, give them a sharp tap. If they don’t close up, throw them away.
4. Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil. Slice up the rest of the garlic and fry it in the oil until lightly golden. Add the wine and the tomatoes and the basil stalks and bring to the boil. Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.
5. Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish fillets and langoustines or prawns are cooked through. (Discard any clams or mussels that don’t open.)
6. Toast the bread on a hot griddle pan and get out the serving bowls. Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly. Top each bowl with some fennel tops, basil leaves, a drizzle of extra virgin olive oil and a big blob of saffron aïoli.

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