SAFFRON ALIOLI
Categories Condiment/Spread Food Processor Tomato No-Cook Quick & Easy Mayonnaise Saffron Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 10
Steps:
- Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
- Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
POTATO CROQUETAS WITH SAFFRON ALIOLI
Categories Herb Potato Fry Cocktail Party Vegetarian Gourmet
Yield Makes 24 to 28 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool.
- Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until combined.
- Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
- Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
- Working in 4 batches (of 6 or 7), roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, 30 minutes.
- Preheat oven to 200°F.
- Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in oven while frying remaining croquetas. (Return oil to 360°F between batches.)
ALIOLI DE LIMON (GARLIC MAYONNAISE WITH LEMON)
Make and share this Alioli De Limon (Garlic Mayonnaise With Lemon) recipe from Food.com.
Provided by Galley Wench
Categories Spanish
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Stir together all ingredients in a small bowl.
- Note: Alioli can be made up to two days in advance, covered and refrigerated.
SALSA ALIOLI (GARLIC MAYONNAISE)
This wickedly delicious garlic mayonnaise originated in Catalonia and quickly spread throughout Spain. In its purest form, this sauce would never be made with egg yolk - only olive oil, garlic and salt - however, it is easier to achieve the emulsion at home by using the yolk, and I like the creamy texture it gives. Aioli is a quintessential sauce and is such a wonderful accompaniment to almost anything including roast beef and other cold meats or vegetables such as artichokes, asparagus or poached leeks. It's also amazing as a sauce for olive oil-fried seafood, like tender calamari, and is delicious drizzled over young lamb chops, roasted chicken, grilled fish and seafood, such as lobster grilled on the half shell. For a decadent occasion, add an additional clove of garlic to the recipe and a little extra lemon juice, and toss hot olive oil-fried potatoes (in chunks) with the aioli. Sprinkle a pinch of cayenne or paprika on top or spoon a dollop of sundried tomato paste on top and serve.
Provided by Food Network
Categories condiment
Time 10m
Yield 2 3/4 cups, 6 servings
Number Of Ingredients 6
Steps:
- Pound and crush the garlic with a pinch of salt to a paste in a mortar, or chop finely using the flat part of your knife to crush the garlic and salt into a smooth paste. This may take a few minutes but it is essential that the garlic is perfectly smooth and that no chunks remain before starting to make the aioli. Transfer to a bowl, add the egg yolks and whisk to blend. Still whisking, slowly pour in a quarter of the olive oil, a few drops at a time, until the sauce starts to acquire some body, and then pour in the rest of the olive oil in a slow, steady stream, until it becomes a creamy thick sauce. To finish, add in the lemon juice, plus an extra squeeze of lemon juice to taste, and the hot water. Stir well and serve. If not serving right away, store in the refrigerator and consume within 2 days.
MUSHROOMS AND ALIOLI TAPAS
Posted for ZWT 5. I have not tried this recipe yet, but I know I love mushrooms and garlic! Zaar would not let me use Alioli as an ingredient, it has a consistency of mayonaise, is heavily garlic flavored, but does not contain eggs. There is at least one recipe on Zaar for Alioli.
Provided by TheGrumpyChef
Categories Spreads
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in pan. When the oil is hot, add the mushrooms, salt and sharry. Cover, and lower heat. Cook until liquid is released from mushrooms, about 10 minutes. Drain and set aside.
- Toast bread slightly, just to dry it out a bit.
- Spread toast with alioli and top with mushrooms.
- Broil for about 30 seconds or until alioli starts to bubble.
- Serve warm.
BOBBY FLAY'S MUSTARD ALIOLI
Number Of Ingredients 6
Steps:
- For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.
ALIOLI
This is an often used Spanish sauce. It's not really a mayonnaise, and isn't really like a French or Provencal aioli, as it does not use eggs.
Provided by Mme M
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Peel the garlic. Add salt.
- Crush together in a mortar until a pulp forms. Or, use a little plate with raised nubs that you rub the garlic over to form a paste, then add the salt.
- Beat oil into garlic slowly, until you get a consistency like mayonnaise.
Nutrition Facts : Calories 1998.8, Fat 216.3, SaturatedFat 29.9, Sodium 14.5, Carbohydrate 19.8, Fiber 1.3, Sugar 0.6, Protein 3.8
ALIOLI SAUCE
Steps:
- Mash garlic and salt in mortar with prestle or in a small bowl using back of spoon. Transfer to medium bowl. Whisk i mayo olive oil and lemon juice. Refrigerate until cold.
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