Best Aioli Nouvelle Orleans Recipes

AIOLI

Aioli image

This classic sauce is the perfect match for everything from French fries to poached fish. While the traditional method requires just a bowl, whisk and elbow grease, we also tried making it in a mini food processor and it works just as well. Three cloves of garlic will produce a strong but not overpowering flavor, so scale up or down as you desire. We found a combination of half neutral oil and half olive oil strikes the right balance with a subtle olive oil flavor that's not too grassy or bitter.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

Ingredients

3 cloves garlic
Kosher salt
1 tablespoon lemon juice
2 large egg yolks
1/2 cup neutral oil, such as vegetable or safflower oil
1/2 cup extra-virgin olive oil
1 tablespoon water, plus more if needed
Pinch cayenne pepper

Steps:

Smash the garlic cloves with the side of a chef's knife and sprinkle with 1/2 teaspoon salt. Finely chop the garlic, using the side of the knife to periodically mash it against the cutting board, until it becomes a smooth paste. (You can also do this in a mortar and pestle.)
To make the aioli in a mini food processor, put the garlic paste in a mini food processor, add the lemon juice and egg yolks and pulse to combine. With the machine running, add the neutral oil a few drops at a time, making sure it incorporates into the yolks and the mixture emulsifies. Once all of the neutral oil is added, scrape down the sides of the work bowl and add the olive oil in the same manner. (If the machine seems like it is working too hard or straining while adding the oil, add the tablespoon of water at this point to loosen the mixture a bit; otherwise, add the tablespoon of water once all of the oil has been added.) Mix in the cayenne. The aioli should be thick, shiny and smooth, with a spreadable consistency similar to jarred mayonnaise. If you want a slightly thinner sauce, add 1 to 2 tablespoons additional water slowly, with the machine running, until you reach the desired consistency. Serve chilled or at room temperature.
To make the aioli by hand, dampen a kitchen towel and roll up. Form the towel roll into a circle and anchor a bowl in the center. Whisk together the garlic paste, lemon juice and egg yolks in the bowl. Whisk the oils into the mixture as directed above, using one hand to add the oil drop by drop and the other to whisk constantly. Add the oil very slowly at first. Once the mixture has formed a thick emulsification, you can stream the oil in a little faster. If it gets too thick, add the water to loosen it up and continue. Mix in the cayenne.

REAL AIOLI

Real Aioli image

Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 5

Ingredients

4 large cloves fresh garlic, peeled and sliced
½ teaspoon kosher salt, or other course-grain salt
1 teaspoon lemon juice, or more to taste
½ cup light, extra-virgin olive oil
1 teaspoon water to adjust texture, or more as needed

Steps:

Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g

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Aioli Nouvelle Orleans: A Flavorful Twist on a Classic Sauce

If you're a fan of garlic and mayo, then you're probably already familiar with aioli. This creamy, garlicky sauce is a staple in Mediterranean cuisine and is often served as a condiment or dipping sauce for everything from grilled meats to vegetables. However, with its rich flavors and versatility, aioli has also become a popular ingredient in many other cuisines, including the cuisine of New Orleans. Known for its bold and complex flavors, New Orleans cuisine is a melting pot of cultures and ingredients, so it should come as no surprise that aioli has found a place on many menus in the Big Easy. However, the aioli served in New Orleans often has a unique twist that sets it apart from the traditional version.

New Orleans-Style Aioli: What Makes It Different?

While traditional aioli is essentially just garlic, oil, and egg yolks, New Orleans-style aioli incorporates a variety of additional ingredients that are commonly found in the local cuisine. For example, many New Orleans chefs add creole mustard and cayenne pepper to their aioli, giving it a spicy kick that pairs well with seafood and other Southern dishes. Other chefs use ingredients like Worcestershire sauce, horseradish, and even Crystal hot sauce to flavor their aioli. Some even incorporate local ingredients like gumbo file powder or Cajun seasoning to give their sauce a distinctly Cajun or Creole flavor profile. In addition to the unique ingredients used in New Orleans-style aioli, the way it's served is also different from the traditional version. While aioli is typically served as a condiment or dipping sauce, in New Orleans it's often used as a dressing for salads or as a topping for sandwiches and po'boys. It's also commonly served alongside seafood dishes like fried shrimp or oysters for added flavor and richness.

How to Make Aioli Nouvelle Orleans at Home

If you're interested in trying your hand at making New Orleans-style aioli at home, there are a few different recipes you can try. However, the basic ingredients and steps are similar across the board. You'll need: - 2 cloves garlic, minced - Pinch of salt - 1 egg yolk - 1 tablespoon lemon juice - 1/2 teaspoon creole mustard - 1/4 teaspoon cayenne pepper - 1/2 cup vegetable oil - Additional seasonings to taste (e.g. Worcestershire sauce, horseradish, hot sauce) To make the aioli: 1. In a small bowl, whisk together the garlic, salt, egg yolk, lemon juice, creole mustard, and cayenne pepper until well combined. 2. Gradually whisk in the vegetable oil until the mixture is thick and creamy. If the aioli is too thick, you can thin it out by whisking in a little more lemon juice or water. 3. Taste the aioli and adjust the seasoning as needed. Some chefs like to add Worcestershire sauce or horseradish for additional flavor and heat. Once you have your aioli, the possibilities are endless. You can use it as a dip for grilled vegetables, a dressing for salads, or a topping for burgers and sandwiches. Or try it as a condiment alongside fried fish or shrimp for a taste of New Orleans right at home.

The Bottom Line

Aioli Nouvelle Orleans is a flavorful twist on a classic sauce that has become a staple in many New Orleans kitchens. With its bold flavors, versatility, and unique ingredients, it's no wonder that this sauce has become so popular in Louisiana and beyond. So whether you're a fan of traditional aioli or are looking to spice things up, give this creative and delicious sauce a try!

AIoli Nouvelle Orleans is a popular recipe that originated in New Orleans, Louisiana. It is a creamy, garlicky, and delicious sauce that can be used as a dip or spread. AIoli Nouvelle Orleans typically includes mayonnaise, garlic, lemon juice, and other seasonings. Making AIoli Nouvelle Orleans can be a tricky process, but with some valuable tips, you can make delicious AIoli at home.

Tip 1: Use High-Quality Ingredients

When making AIoli Nouvelle Orleans, it is essential to use high-quality ingredients. The taste and texture of your AIoli will be heavily impacted by the quality of the ingredients you use. Using high-quality ingredients ensures that your AIoli will be flavorful and delicious. Use fresh garlic and lemon juice when making your AIoli. Fresh garlic has a stronger taste and aroma than preserved garlic, which will enhance the flavor of your AIoli. Use fresh lemon juice to add brightness and acidity to your AIoli. Use high-quality mayonnaise when making your AIoli. Lower quality mayonnaise can be bland and lack flavor. Using a high-quality mayonnaise with a creamy texture will help create a smooth and delicious AIoli.

Tip 2: Use a Food Processor or Blender

Making AIoli Nouvelle Orleans requires the emulsion of oil and other ingredients. Emulsification helps create a creamy and smooth texture. Using a food processor or blender can make emulsification easier and quicker than a whisk or mixer. When using a food processor or blender, start by adding the garlic and lemon juice first. Pulse the mixture until the garlic is finely minced. Next, add the mayonnaise and other seasonings. Start blending, and slowly pour in the olive oil until the mixture is thick and creamy.

Tip 3: Add Flavors Gradually

AIoli Nouvelle Orleans can include a variety of flavors, such as cayenne pepper, Cajun seasoning, or hot sauce. Adding flavors gradually is important when making AIoli because it allows you to control the intensity of the flavors. Start by adding small amounts of your preferred seasoning and taste your AIoli frequently. If you want a spicier AIoli, add more cayenne or hot sauce until you reach your desired heat level. If you prefer a milder AIoli, slowly add less seasoning until you reach a comfortable level.

Tip 4: Let the AIoli Rest

After making the AIoli, letting it rest for a few hours is vital to the taste and texture. Resting allows the flavors to meld together, creating a richer and more complex flavor. The texture of the AIoli will also improve over time. Place the AIoli in an airtight container and refrigerate it for at least two hours before serving. This will give the AIoli sufficient time to rest and develop flavor.

Tip 5: Serve AIoli with Variety of Foods

AIoli Nouvelle Orleans is a versatile sauce that pairs well with various foods. You can use it as a dip for vegetables, as a spread on sandwiches, or as a topping for seafood. Serving AIoli with a variety of foods allows you to experience the sauce's flavor and versatility. Consider serving AIoli with crudites, crispy prawns, roasted vegetables, or as a topping for po' boy sandwiches. The possibilities are endless, and AIoli is a perfect compliment to many foods.

Conclusion

Making AIoli Nouvelle Orleans can be a fun and tasty experience. Using high-quality ingredients, a food processor or blender, adding flavors gradually, allowing the sauce to rest, and serving it with a variety of foods can all contribute to making the perfect AIoli. With these valuable tips, you will be able to make AIoli Nouvelle Orleans that is sure to impress your guests.