GARLIC AIOLI FOR CRAB CAKES RECIPES
GARLIC AIOLI | ALLRECIPES
This is a great recipe that I found in another user's comments but nowhere else on the site. Enjoy! We use this as a dip for crab cakes or as a spread on sandwiches.
Provided by Jeff and Justine
Categories Side Dish Sauces and Condiments
Total Time 40 minutes
Prep Time 10 minutes
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 151.3 calories, CarbohydrateContent 1.5 g, CholesterolContent 7.8 mg, FatContent 16.4 g, FiberContent 0.1 g, ProteinContent 0.3 g, SaturatedFatContent 2.5 g, SodiumContent 335.5 mg, SugarContent 0.3 g
QUICK GARLIC AIOLI RECIPE | ALLRECIPES
This is a very quick aioli I made when I couldn't find one to make in just a few minutes. It needs time in the fridge to allow the flavors to blend. Perfect on grilled and fried fish.
Provided by Kristie Ghioni
Categories Side Dish Sauces and Condiments
Total Time 1 hours 5 minutes
Prep Time 5 minutes
Yield 1 cup
Number Of Ingredients 4
Steps:
- Stir mayonnaise, garlic, lemon juice, and cayenne pepper together in a small bowl. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 199.7 calories, CarbohydrateContent 1.4 g, CholesterolContent 10.4 mg, FatContent 21.8 g, ProteinContent 0.3 g, SaturatedFatContent 3.3 g, SodiumContent 156.4 mg, SugarContent 0.4 g
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GARLIC AÏOLI - JAMIE OLIVER
It’s a joy to partake in the ritual of making a good ai¨oli. 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 ai¨oli 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
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 ai¨oli, ready to use in lots of different dishes. Sometimes I add an extra flavour, depending on the dish I’m serving it with, making ai¨oli 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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