Best Easy Aïoli Recipes

EASY AïOLI

Steps:

• Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

GRILLED TUNA WITH PROVENçAL VEGETABLES AND EASY AIOLI

Steps:

• Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
• Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside. Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli. * A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.

EASY AIOLI

Steps:

• Mix mayonnaise and Kalamata olives together in a bowl. Thin mixture with olive marinade to desired consistency.

CRAB/CLAM CAKE SLIDERS WITH EASY LEMON AIOLI

Steps:

• *NOTE: Depending on the flavor of the potato chips you choose, the Old Bay Seasoning can be omitted. For example, the first time I tried this recipe I tested 'Fully Loaded' Kettle Chips and I wanted those flavors highlighted. Also, if desired the cakes can be pan fried in either a little bit of oil or a combination of oil and butter.
• Preheat oven to 350º F.
• Line a baking sheet with parchment paper.
• In a small bowl, whisk together *1/2 cup* of the mayonnaise, the lemon zest and juice, garlic, Dijon mustard and parsley. Cover and refrigerate until ready to serve.
• In a medium bowl, combine the crab meat (canned or fresh), potato chips, celery, Old Bay seasoning, the remaining 1/4 cup of the mayonnaise, and the eggs. Cover bowl and refrigerate mixture for at least 30 minutes. Tip: Chilling is important because it firms up the mixture and makes it much easier to shape into patties.
• Mix well, then form into 10 patties, each about 2 1/2 inches across and 1/2 inch thick. Arrange the patties on the prepared baking sheet.
• Bake the crab cakes for approximately 25 minutes rotating the pan as needed for even browning. Keep a close eye on them to avoid burning.
• Serve the crab cakes on buns with the aioli condiment. Add lettuce, if desired.
• Reminder: Cooking time shown above is for pan frying.

EASY GARLIC-DILL AIOLI

Steps:

• Combine mayonnaise and garlic in a food processor and blend until smooth. Transfer to a large bowl.
• Add olive oil, dill, lemon juice, and pepper; whisk rapidly until thickened, about 5 minutes.

EASY AIOLI

Steps:

• Process egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth. With processor running, slowly add oils, drop by drop at first and then in a slow, steady stream, until emulsified. Season with salt.

EASY HORSERADISH AIOLI

Steps:

• Stir together mayonnaise, horseradish, and garlic granules in a small bowl. Season with salt to taste.
• Place in a serving dish and sprinkle with chopped parsley. Refrigerate for at least 30 minutes before serving.
• Serve with lemon slices, if desired. Keeps in the refrigerator in an airtight container for up to 5 days.

FAST AND EASY FISH SOUP WITH GARLIC AIOLI

Steps:

• This is a very basic recipe, it encourages experimentation with additional ingredients.
• In Large Saucepan saute butter, pepper, onion, and garlic until onion is translucent.
• Add Chicken broth, tomatoes and clam juice, and potatoes if necessary, bring to boil; reduce heat to simmer.
• Add fresh herbs, splash of wine, salt and pepper to taste and let simmer for 3 minutes (or until potatoes are tender) stirring occasionally.
• Add fish and cook for 5-7 minutes or until fish is cooked.
• While fish is cooking in soup, make the aioli.
• In small bowl mix, mayo, garlic, lemon juice and cayenne.
• Put on the table.
• Serve soup in large bowls with plenty of sourdough and dollop of aioli.

EASY GARLIC AIOLI (GARLIC SPREAD)

Steps:

• In a bowl whisk together all ingredients.
• Cover and chill for a minimum of 3 hours before using.
• DELICIOUS!

QUICK AND EASY GARLIC AIOLI

Steps:

• In the bottom of a tall (yet thin) measuring cup or jug crack the whole egg, add the garlic and salt.
• Pour in olive oil to make up one cup (a little more if you want a little thinner Aioli - the actual amount of olive oil required will depend on the size of egg.
• Push the handheld blender to the bottom of the jug and turn on the blender. Slowly lift the blender to the top of the oil. Repeat two or three times, or until smooth. Remove blender, shaking off excess.
• Add lemon juice and stir in using a spoon.
• Taste and add more lemon juice and salt as required.

SALMON CAKES WITH EASY LEMON AIOLI

Steps:

• In a blender or food processor, combine the salmon, parsley, green onion, celery, mustard, and lemon zest. Pulse until combined; transfer to a mixing bowl. Make 10-12 small patties from the salmon; they should be roughly half the size of your palm. Place the egg white in a bowl and whisk gently. Place the breadcrumbs on a large plate. Coat both sides of the salmon cakes, first in egg white and then in breadcrumbs; set aside on a baking sheet or tray. In a large sauté pan over medium-high heat, pour 1/2 cup olive oil and heat until almost smoking. Cook the salmon cakes in batches, about three to four at a time, being careful not to overcrowd the pan. (You may need to let the pan re-heat between batches. If the pan becomes dry and the cakes begin to stick, add more olive oil.) Cook for about five minutes per side, until golden and crispy. Serve warm. To make the aioli, whisk all ingredients together until mixed well. Store in an airtight container in the refrigerator for up to five days.

PERFECT EASY AIOLI

Steps:

• Press garlic cloves or finely mince, and sear in hot sunflower oil until lightly brown.
• Combine all ingredients in a food processor; Miracle Whip or mayo (based on your preference), seared garlic and oil, 4 leaves of basil, fresh cilantro, dash of cayenne pepper, and squeeze in half of a lime.
• Pulse everything together in the food processor thoroughly.
• Salt and Pepper to taste.
• The Aioli is ready for dipping right away! Or chill in the fridge for an hour or a day to allow the garlic to dissipate into the sauce.

SALMON CAKES WITH EASY LEMON AIOLI

Steps:

• In a blender or food processor, combine the salmon, parsley, green onion, celery, mustard, and lemon zest. Pulse until combined; transfer to a mixing bowl. Make 10-12 patties from the salmon; they should be roughly half the size of your palm. Place the egg white in a bowl and whisk gently. Place the breadcrumbs on a large plate. Coat both sides of the salmon cakes, first in egg white and then in breadcrumbs; set aside on a baking sheet or tray.
• In a large sauté pan over medium-high heat, pour 1/2 cup olive oil and heat until almost smoking. Cook the salmon cakes in batches, about three to four at a time, being careful not to overcrowd the pan. (You may need to let the pan re-heat between batches. If the pan becomes dry and the cakes begin to stick, add more olive oil,) Cook for about five minutes per side, until golden and crispy. Serve warm.
• TO MAKE THE EASY "AIOLI": Whisk all ingredients together until mixed well, Store in an airtight container in the refrigerator for up to five days.
• Makes 4 to 6 servings.