HERB AIOLI RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK
Provided by Geoffrey Zakarian
Categories condiment
Total Time 5 minutes
Cook Time 5 minutes
Yield 1 1/3 cups
Number Of Ingredients 8
Steps:
- In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.
BETTER BUTTER BURGER RECIPE | GUY FIERI - FOOD NETWORK
Provided by Guy Fieri
Categories main-dish
Total Time 2 hours 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the compound butter: Stir together the butter, basil, parsley, tarragon, cayenne and garlic; season with salt and pepper. Spoon the mixture onto a piece of plastic wrap in a 6-inch-long mound. Fold the plastic wrap over the mixture to enclose it, and roll it to form a log about 2 1/2 inches in diameter. Chill until firm, about 2 hours.
- For the roasted garlic aioli: Blend the mayonnaise, lime juice, paprika, cayenne, cumin and garlic in a food processor until smooth.
- For the burgers: Preheat the oven to broil.
- Form the ground beef into 4 patties. Stuff a slice of the compound butter inside each and broil the burgers to the desired doneness. Add another slice of the butter to the top of each burger, followed by a slice of cheese. Broil briefly, just until the cheese melts.
- Serve on buns with a small mound of the aioli on top of the cheese.
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HERB AIOLI RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 5 minutes
Category condiment
Reviews 4.3
Total Time 5 minutes
Category condiment
- In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.
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HERB AIOLI RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 5 minutes
Category condiment
Reviews 4.3
Total Time 5 minutes
Category condiment
- In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.
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- To serve: Add the anchovy butter to the broth and cook until thickened; stir in the parsley, tarragon and lemon zest. Top each baguette slice with a large dollop of tomato aioli and garnish with chives. Divide the seafood and broth among 6 large, slightly shallow soup bowls. Top each with a tomato aioli crouton and garnish with more parsley or tarragon or chives, if desired.
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MEAT FONDUE RECIPE - BBC GOOD FOOD
Revisit an 80s dinner party classic — the meat fondue. The assembly job can be done before your guests arrive. Make some sauces yourself and buy the rest
From bbcgoodfood.com
Total Time 30 minutes
Category Buffet, Dinner, Main course
Calories 321 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Buffet, Dinner, Main course
Calories 321 calories per serving
- Give each guest a fondue fork for dunking the meat in the hot oil. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done. When the meat is cooked, dip it into the sauces, and pile it onto the bread. If you have some raw king prawns to cook in the fondue, they work really well too. CORRECTION NOTICE Please be informed that in the July issue of BBC Good Food Magazine, it incorrectly stated that the temperature of the oil in this recipe should be 375C, the correct temperature of the oil should be 375 Fahrenheit or 190C. Sauces Horseradish sauce Mix 1 tbsp grated horseradish with 3 tbsp sour cream, juice 1 lemon and a pinch each of salt, pepper and cayenne pepper. Chill until serving. Chilli vinegar Mix 3 tbsp white wine vinegar with 2 tsp sugar, 1 garlic clove, grated, and 1 medium red chilli, finely chopped. Set aside until needed. Salsa verde Put handful each parsley, basil, mint, coriander and tarragon in a blender with 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 4 anchovies and 1 garlic clove, grated. Whizz together. Aïoli Mix 3 tbsp mayo with juice 1 lemon, 1 tsp Dijon mustard and 1 garlic clove, grated. Chill until needed.
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