Best Balsamic Aioli Recipes

ARTICHOKE POPPERS W/AIOLI & BALSAMIC REDUCTION

Steps:

• 1. HERBED GOAT CHEESE: In a small bowl, mix together oregano, thyme, basil, marjoram, minced onion and garlic, thoroughly. In another small bowl, cream goat's milk cheese. Add spice mix and mix well. Cover bowl and refrigerate for at least 4 hours.
• 2. GARLIC AIOLI RECIPE: In a small bowl, mayo, garlic, lemon juice, salt and black pepper. Mix well. Cover and refrigerate until ready to use
• 3. BALSAMIC REDUCTION: While poppers are frying, melt 1 tbsp of butter in a small sauce pan, and saute minced garlic on medium heat, until lightly brown. Pour in vinegar and turn heat up to med-high, bring to a slight boil, then reduce heat to a simmer. Simmer until liquid has reduced by half. Remove and slightly cool.
• 4. ARTICHOKE POPPERS: Take cans of artichokes hearts, drain, lightly rinse and let dry slightly. In the palm of your hand, gently open up the center of the artichoke heart to make a cavity for a filling using your finger. Fill cavity with Goat Cheese mixture, until full. Press sides of artichoke around the cheese to secure cheese in place. Wipe off any excess cheese that over flows the artichoke. Repeat with remaining artichokes. Preheat fryer. DREDGING: Place scrambled eggs, bread flour & Panko into 3 separate bowls. Dip filled artichokes into egg, then lightly dust in bread flour, then dip back into egg and then roll in Panko bread crumbs evenly. Repeat process to the rest of the artichokes. In a preheated fryer, place artichokes poppers into fryer, and fry until lightly golden brown. About 3-6 minutes. Depending on size of poppers. Repeat until all is cooked.
• 5. PLATING: Serve artichoke poppers over a plated garlic aioli sauce with drizzled balsamic vinegar reduction. And enjoy!

RARE BEEF SALAD WITH TARRAGON AIOLI AND BALSAMIC DRESSING

Steps:

• Preheat oven to 425F (220C).
• While the oven is heating, bring the beef to room temperature, and make the balsamic dressing: Place the balsamic vinegar, port and brown sugar in a medium-sized sized saucepan, and stir. Bring to the boil, then immediately reduce heat, and simmer until reduced to less than 1 cup of syrup. Cool.
• Rub the beef with olive oil, and season with salt and pepper. Tie it with kitchen string so that it retains its shape.
• Heat a heavy, preferably non-stick skillet, and seal the meat on all sides.
• Place seared beef on a baking tray and roast in the oven for 15 minutes, or longer to your preference. Allow it to rest, in a warm place, for 30 minutes.
• While the oven is still on and the meat is resting, place the bread on a baking tray, drizzle or brush with olive oil, and bake until golden. Cool.
• Meanwhile prepare the salad: Blanch the beans in boiling salted water for 2 to 3 minutes, until barely cooked. They should remain crisp. Refresh in hot water immediately, then drain. Peel and slice the roasted red bell peppers into bite-sized pieces. Skin, seed and dice the tomatoes.
• Slice beef and transfer it to a suitable-sized serving bowl, along with the juices.
• Add the salad ingredients - beans, bell peppers, tomatoes, parsley, salad greens, and bread - and mix together gently.
• Fold through the tarragon aioli.
• Serve drizzled with reduced balsamic.

BALSAMIC AIOLI

Steps:

• Reduce vinegar on stove top over medium heat to 1/2 cup. Let cool to room temp. 1 to 2 hours.
• Mix in remaining ingredients and refrigerate