Best Anchovy Aioli Recipes

CRISP FRIED OYSTERS WITH ASIAN VEGETABLE SLAW AND GARLIC-ANCHOVY AIOLI

Steps:

• Line a cookie sheet with parchment paper. Set aside. Wash and drain the oysters. Pat them dry. Wash and dry the shells and set them aside. Whisk together the eggs and milk. Place the flour into a plastic bag and the panko bread crumbs onto a shallow dish. Working with a few at a time, place the oysters into the flour and shake to coat. Dip the oysters into the egg mixture and then into the bread crumbs. Place the coated oysters on the prepared cookie sheet and continue coating until you have prepared all of the oysters. (If not frying immediately, cover and refrigerate).
• Combine the rock salt and sesame seeds in a small bowl. Lay a banana leaf out on each of 6 plates. Place an equal portion of the salt mixture in the center of each leaf. Arrange 5 oyster shells around the banana leaf and fill each one with Asian Vegetable Slaw.
• Heat the oil to 365 degrees on a candy thermometer in a deep-fat fryer. Working with a few at a time, drop the breaded oysters into the hot fat and fry for about 1 minute or until golden. Using a slotted spoon, lift the oysters from the fat and drain on paper towels. Continue frying until all of the oysters are cooked.
• Place a fried oyster on top of each slaw-filled shell. Spoon a small dot of Garlic-Anchovy Aioli on the top of each oyster. Place a lime wedge next to each oyster and serve.
• In a medium bowl, whisk together the peanut oil and rice wine vinegar. Add the lime and lemon juices and whisk to combine. Whisk in the soy sauce, mirin, sake, nam pla, and sriracha. When well combined, stir in the sugar and garlic. Set aside.
• Place the carrot and the leek in boiling salted water for 30 seconds to set the color. Immediately drain and refresh under cold running water until well chilled. Pat dry.
• Place the blanched carrot and leek in a mixing bowl along with the bok choy and cucumber. Add the reserved sauce and toss to combine. Cover and refrigerate for 2 hours before serving.
• Place the eggs and vinegar in a mixing bowl and whisk vigorously to combine. (If you are concerned about the safety of eating uncooked eggs, replace the above ingredients and the peanut oil with 1 1/2 cups fine-quality mayonnaise, which can be seasoned with the anchovies, garlic, and turmeric.) Add the anchovies, garlic, and turmeric and whisk to blend. Slowly whisk in the oil, beating until the mixture is the consistency of mayonnaise. Taste and adjust the seasoning with salt and pepper. Store, covered and refrigerated, for up to 3 days.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

ANCHOVY AIOLI

Steps:

• Add the garlic, egg, anchovy, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper.

ROASTED VEAL CHOPS WITH LEMON ANCHOVY AIOLI

Steps:

• Spread mustard over the chops and sprinkle with thyme. Marinate for 1 hour, Season with salt and cracked pepper.
• Preheat oven to 450.
• Heat oil in an ovenproof skillet on medium high heat. Sear chops about 2 minutes per side. Place skillet in oven and bake for 10 - 12 minutes or until chops are just pink inside.
• Aioli: combine garlic, anchovies, mayonnaise, lemon juice and thyme, Season with salt and pepper, Stir in whipping cream. Serve beside the veal chop.

GREEK SALAD SKEWERS WITH ANCHOVY AIOLI

Steps:

• 1. In a small bowl, using a spoon, mash the anchovies and garlic to a paste. Whisk in the vinegar, followed by the mayonnaise. Gradually whisk in the olive oil and transfer to a small bowl. 2. Arrange the cucumbers on a work surface. Top each with a cube of feta followed by a tomato. Poke a 4-inch skewer or toothpick through each stack and transfer to a platter. Serve the skewers along with the aioli.

CRISPY BABY ARTICHOKES WITH ANCHOVY AIOLI

Steps:

• Prepare the artichokes: In a large bowl, combine the water and the lemon juice. Trim ¼ inch off the stem and ¼ inch off the top of each artichoke. Snap off any tough outer leaves to reveal the inner pale yellow leaves. Using a vegetable peeler, peel away the tough outer layer of the stem. Halve the artichokes lengthwise and place in the lemon water. Repeat with the remaining artichokes.
• Make the anchovy aioli: In a small bowl, using a large whisk, beat the mustard, capers, anchovies, garlic and egg yolk. While whisking, gradually add the oil, drip by drip, until the mixture is well emulsified. Whisk in the water and lemon juice and set aside. Note: The aioli can be made the day before; cover with plastic wrap and refrigerate. Bring it to room temperature before serving.
• Cook the artichokes: Drain the artichokes in a colander in the sink. Line a baking sheet with paper towels and set aside. In a 4-quart saucepan, heat the canola oil to 350° over medium-high heat. Working in two batches, fry the artichokes until the leaves are golden brown and the heart is tender, about 5 minutes. Using a slotted spoon, transfer artichokes to the paper towel-lined baking sheet to drain. In a large bowl with the dill and salt, toss the hot artichokes and transfer to a serving bowl. Serve the anchovy aioli on the side.