RECIPES WITH AIOLI RECIPES
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GARLIC AÏOLI - JAMIE OLIVER | OFFICIAL WEBSITE FOR RECIPES, BOOKS, TV SHOWS AND RESTAURANTS
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.
Total Time 25 minutes
Yield 1 jar
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 246 calories, FatContent 27 g fat, SaturatedFatContent 4 g saturated fat, ProteinContent 0.5 g protein, CarbohydrateContent 0.1 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
Get Aioli Recipe from Food Network Deselect All 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
From foodnetwork.com
From foodnetwork.com
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PRESSURE COOKER RECIPES : FOOD NETWORK | RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Pressure-Cooked Potatoes with Smoky Aioli Trisha’s easy-breezy potatoes are made in half the time with her pressure cooker. To finish, she tops her dish with a super-yummy mayonnaise sauce.
From foodnetwork.com
From foodnetwork.com
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PAN-SEARED SABLEFISH (BLACK COD) WITH LEMON PEPPER AIOLI
Lemon pepper aioli over sablefish is one of our go-to fish dishes. It is a quick and easy seafood dish to make at home and pairs nicely with any greens. Black cod, also known as sablefish, has a mild buttery-sweet flavor, making this recipe a hit with fish and seafood lovers of all kinds! Keto and whole30 friendly.
From sitkasalmonshares.com
From sitkasalmonshares.com
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CHILI'S COPYCAT RESTAURANT RECIPES | TOP SECRET RECIPES
Nice work. You just found recipes for all your favorite famous foods! Bestselling author and TV Host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd’s recipes are easy to follow and fun to make! Find your favorite copycat recipes from Chili's here. New recipes added every week.
From topsecretrecipes.com
From topsecretrecipes.com
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