Best Garlic Mayonnaise Aioli Recipes
CLASSIC AïOLI - FRENCH GARLIC MAYONNAISE
Aïoli is a Provencal garlic sauce (the name Aïoli is Provençal) used, like a mayonaise, on a variety of dishes, but delicious in fish stews, soups, fresh vegetables and roasted vegetables.
Provided by French Tart
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a mortar, crush the garlic into a fine paste with the salt.
- Add the egg yolks and salt lightly again if needed.
- Mix in the olive oil very slowly until you obtain a smooth paste and the mixture is glossy.
- Add the lemon juice to taste and continue to mix to achieve a smooth emulsified sauce.
Nutrition Facts : Calories 700.8, Fat 77.7, SaturatedFat 11, Cholesterol 62.9, Sodium 5, Carbohydrate 2.6, Fiber 0.1, Sugar 0.2, Protein 1.2
AIOLI (GARLIC MAYONNAISE)
The renowned chef Alice Waters makes her aioli in the most inefficient and old-fashioned way possible: using a mortar and pestle to mash the garlic, a fork to whip up the emulsion and no lemon juice, vinegar or any other acid at all. It was the best mayonnaise I've ever tasted, but then again, she did use a wonderfully perfumed olive oil. For this recipe, you should do the same.
Provided by Mark Bittman
Categories condiments, dips and spreads
Time 10m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- Mash the garlic to a smooth paste in a mortar with a pinch of salt; set aside 1/3 of the paste. To the rest of the garlic add 1/2 teaspoon room-temperature water, 1/4 teaspoon salt and the egg yolk, stirring well. Slowly whisk in the olive oil, a few drops at a time. As the mixture begins to thicken, begin adding the oil in a slow, steady stream. If the aioli becomes too thick, thin it with a bit of water, and continue. After all the oil has been mixed in, taste for salt and garlic, and adjust accordingly. Serve with salmon and vegetables.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 17 grams, Carbohydrate 0 grams, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 53 milligrams, Sugar 0 grams
CLASSIC AïOLI - FRENCH GARLIC MAYONNAISE
How to make Classic Aïoli - French Garlic Mayonnaise
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- In a mortar, crush the garlic into a fine paste with the salt.
- Add the egg yolks and salt lightly again if needed.
- Mix in the olive oil very slowly until you obtain a smooth paste and the mixture is glossy.
- Add the lemon juice to taste and continue to mix to achieve a smooth emulsified sauce.
GARLIC MAYONNAISE (AIOLI)
Although I included this with my recipe for crab cakes, its many other uses get overlooked. The true garlic lover will use this with any kind of fish cakes or loaves, burgers, sandwiches, meatloaf, wings, veggies, etc., etc.
Provided by CountryLady
Categories Lemon
Time 2m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk all ingredients in a bowl.
- Refrigerate for at least an hour.
Nutrition Facts : Calories 933, Fat 78.6, SaturatedFat 11.5, Cholesterol 61.1, Sodium 1798.2, Carbohydrate 60.4, Fiber 0.3, Sugar 16, Protein 2.7
AIOLI (GARLIC MAYONNAISE)
This mayonnaise is quick and easy to make.
Provided by LIANNEF
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the Dijon mustard and egg yolk. Slowly pour in olive oil while whisking rapidly. After all the olive oil is in the mixture, blend in the garlic and lemon juice. Season with salt and pepper.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 0.6 g, Cholesterol 25.6 mg, Fat 28.6 g, Protein 0.4 g, SaturatedFat 4.1 g, Sodium 36.1 mg, Sugar 0.1 g
AIOLI (GARLIC MAYONNAISE)
This is a delicious garlic mayonnaise that can be used as a vegetable dip, sandwich spread, or let your imagination run wild! This recipe came from Emeril Live at Food TV Network. Definitely a winner for garlic lovers! How about using it potato salad?
Provided by BeachGirl
Categories Very Low Carbs
Time 15m
Yield 3/4 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine garlic, eggs, lemon juice, parsley (optional), salt and pepper in a good processor and puree.
- With processor running, slowly add olive oil in a continuous stream until mixture has formed a thick emulsion.
- Chill.
Nutrition Facts : Calories 86.9, Fat 9.4, SaturatedFat 1.4, Cholesterol 15.5, Sodium 103.1, Carbohydrate 0.4, Sugar 0.1, Protein 0.6
BROILED TURKEY SLICES WITH QUICK AIOLI (GARLIC MAYONNAISE)
Quick, easy lunch. The original recipe was low carb, but for those not watching their carbs, this turkey also makes a great sandwich with some of the aioli spread on bread along some lettuce and cheese.
Provided by littleturtle
Categories Chicken Breast
Time 14m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, slowly pour soy sauce into mayonnaise, stirring to blend (or squish together in a ziplock bag).
- Combine with oil, lemon juice, oregano, parsley, pepper, garlic and water.
- Thoroughly coat both sides of turkey with portion of sauce; let stand 5 minutes.
- Broil 6-8" from heat for 2 minutes.
- Turn slices over; brush with remaining sauce.
- Broil until no longer pink in center (about 1-2 minutes).
GARLIC MAYONNAISE AIOLI
A flavored, mayonnaise-based dip for things like artichokes and seafood. Keep refrigerated until serving.
Provided by USMC6114
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- Mix mayonnaise, mustard, and salt together in a bowl. Stir in lemon juice and garlic.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 3.1 g, Cholesterol 10.4 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.5 g, Sodium 293.1 mg, Sugar 1.3 g
POTATOES TAPAS IN GARLIC MAYONNAISE (POTATOES AIOLI)
"Tapas, The Little Dishes of Spain" By Penelope Cases Alfred A. Knopf 1986 This book contains more than 200 recipes for tapas. The word "tapa" in Spanish means top or cover( there are other meanings) Spain has many bars one for every 120 persons. They are usually small and run by families. Coffee, water, soft drinks and liquor. They serve food also. They have the time and ingredients for these small dishes. In the early days tapas were served on small dishes placed as a cover over drinks. The tapas were small and sometimes they were free or sold for a small price. Today the dishes are larger and expensive. (4) recipes of the most commonly found tapas all over Spain
Provided by kenk1492
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes in salt water until tender; peel and cut into 3/4 inch chunks.
- In a bowl, combine mayonnaise, garlic, and parsley. (Mayonnaise should be a little thin, dilute with lemon juice or soft vinegar if necessary.).
- Fold the potatoes into the sauce gently, season with salt to taste, serve at room temperature.
Nutrition Facts : Calories 184.2, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 215.4, Carbohydrate 22.8, Fiber 2, Sugar 2.6, Protein 2.2
AIOLI (GARLIC MAYONNAISE)
Steps:
- In blender or food processor combine garlic, egg, lemon juice, salt and pepper. Cover; blend 5 seconds. With appliance running, slowly add salad oil, blening till smooth and thick. Cover and chill.
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