Best Lemon Garlic Aioli Recipes

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY

Steps:

• Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.
• Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.
• Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.

CRAB CAKES WITH LEMON GARLIC AIOLI SAUCE

Steps:

• Mix first 10 ingredients together, being careful to not overmix or break up the crab chunks.
• Dust a sheet pan or piece of tinfoil with flour. Carefully form little patties with the mixture and drop them onto the sheet pan or foil to dust with flour. Don't overhandle as the mixture will be very soft and wet. If the mixture is too wet, add more crumbs, or some flour.
• Meanwhile, melt butter into 2 tbs of the olive oil and heat a sauté pan to medium-high. Carefully drop cakes into pan with a spatula. Cook on one side until brown and crisp.
• Turn carefully, cook on the other side until brown and crisp and the inside of the cakes are cooked, about 2-3 minutes per side.
• Serve hot, topped with aioli and a few sliced green onions for garnish.
• For the sauce:.
• Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together. Serve with the crab cakes.

STEAMED ARTICHOKES WITH LEMON-GARLIC AIOLI

Steps:

• Pack artichokes upright in a large pot. Add garlic. Pour in water. Bring to a boil. Reduce heat. Simmer, covered, for 35 minutes. Transfer to a plate; let cool. Peel and mash 4 steamed garlic cloves (reserve remainder for lamb). Stir in mayonnaise, zest, lemon juice, pepper, sugar, and salt. Remove artichoke leaves (reserve hearts for stuffing). Refrigerate leaves and aioli separately until ready to serve.

BROILED GARLIC BUTTER SHRIMP WITH LEMON AIOLI

Steps:

• In small bowl, beat Aioli ingredients; set aside.
• Spray 18x13-inch rimmed baking pan with cooking spray. Position oven rack 4 inches from broiling element. Set oven control to broil.
• In 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in Worcestershire sauce, pepper flakes and 3 cloves chopped garlic. Brush baguette slices on both sides with about 2 tablespoons of the butter mixture; place on baking pan. Broil 3 to 4 minutes, turning once, until toasted. Transfer to serving bowl or platter.
• Add shrimp to same baking pan. Pour remaining butter mixture over shrimp; carefully toss to coat. Broil shrimp 4 to 6 minutes or until shrimp are pink and firm; transfer to serving platter or bowl. Sprinkle with parsley. Serve shrimp with bread and aioli.

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND CHIVES RECIPE

Steps:

• In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 to 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle.
• Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender; blend until smooth.
• Heat grill to high.
• Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 to 3 minutes.
• Place potatoes on a platter, drizzle with the mayonnaise mixture, and sprinkle with chives. Serve warm.

GARLIC-AIOLI ROASTED TURKEY WITH LEMON-PARSLEY PAN SAUCE

Steps:

• Roast the turkey:
• Pat turkey dry, reserving giblets and neck. Let turkey stand at room temperature 1 hour to air-dry the skin before roasting.
• Meanwhile, position rack in lower third of oven and preheat to 450°F. Trim 1/4" from top of 3 garlic heads to expose cloves, then place heads on a sheet of foil. Spoon oil over garlic, then wrap tightly in foil to enclose. Transfer to a rimmed baking sheet and roast until very soft, about 40 minutes.
• Carefully unwrap garlic, let cool slightly, and squeeze pulp into a food processor. Add mayonnaise and blend until smooth.
• Place turkey on rack in large roasting pan. Cut remaining 2 garlic heads in half crosswise and stuff cavity of bird with garlic head halves, bay leaves, parsley, and thyme. Loosely tie legs together with kitchen twine. Starting at neck end, slide your hand between skin and breast meat to loosen skin. Rub half of mayonnaise mixture under skin, then half over outside. Season both sides with sea salt and pepper. Turn turkey breast side up and place reserved giblets and neck in pan.
• Place turkey in 450°F oven, then reduce oven temperature to 350°F and roast 1 hour. Rotate pan, wrap wing tips in foil, and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F, 1-1 1/2 hours more.
• Transfer turkey to a cutting board, reserving turkey drippings and juices in pan, and cover loosely with foil. Let rest at room temperature 30 minutes before carving (internal temperature will rise to 165°F and juices will lock in).
• Make the pan sauce:
• Transfer pan drippings and juices to a 2-qt. glass measuring cup, then skim off fat, reserving 2 Tbsp. fat. Add enough stock to pan juices to make 4 1/2 cups total. Combine cornstarch and reserved fat with a fork in a small bowl.
• Set roasting pan across 2 burners. Remove garlic from interior of turkey, then add to pan along with shallot, bay leaf, and thyme. Cook over medium-high heat, stirring occasionally, until shallots begin to brown, about 5 minutes. Deglaze pan with pan juices mixture, stirring and scraping up brown bits, about 2 minutes. Whisk in cornstarch mixture and cook until liquid is reduced by one-third, about 5 minutes. Strain through a fine-mesh sieve into a large bowl and stir in parsley, lemon juice, kosher salt, and pepper.

GRILLED MARINATED SHRIMP SKEWERS (LEMON, GARLIC, HERB AIOLI)

Steps:

• For the shrimp: 1. To marinate shrimp: Place shrimp on metal skewers, approximately 5 per skewer, and place in a long pan. 2. In a small mixing bowl, combine olive oil, garlic, lemon, oregano, salt and pepper; mix thoroughly. Pour over shrimp and let marinate for 1 hour or overnight. 3. To cook shrimp: Set grill to highest setting. When grill is hot, season shrimp with salt and pepper, and grill approximately 2 to 3 minutes per side. Remove from grill and serve with herb aioli. For the herb aioli: 1. To prepare aioli: Work the garlic, egg yolks, salt, pepper, and lemon juice in food processor to a paste. 2. Start adding oil slowly, letting machine run the whole time. Add all oil, and if paste appears too thick, start adding fresh herbs, a little at a time until oil is pureed. Water from herbs will give the aioli a thinner consistency, if not, add a touch of water.

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI

Steps:

• 1. In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 - 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meats some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle.
• 2. Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 tsp salt and 1/4 tsp pepper in a blender; blend until smooth.
• 3. Heat grill to high.
• 4. Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 tsp salt and 1/4 tsp pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 - 3 minutes.
• 5. Place potatoes on a platter, drizzle with the aioli and sprinkle with chives.

CHEESY QUINOA CAKES WITH A ROASTED GARLIC AND LEMON AIOLI

Steps:

• For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
• Pour oil into a large sauté pan and place over medium heat.
• Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches).
• Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
• For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.

CAJUN SALMON CAKES WITH LEMON-GARLIC AIOLI

Steps:

• To prepare aioli, combine first 3 ingredients in a small bowl; set aside.
• To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty.
• Dredge patties in 1/2 cup breadcrumbs.
• Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through.
• Serve aioli over salmon.

LEMON HERB CHICKEN BAGUETTE W/ ROASTED GARLIC AIOLI

Steps:

• 1. Start with the aioli it can be made up to three days in advance. Preheat ove to 300. Slice off top of garlic, cutting through the cloves. Place cut side up in a pie plate or small baking dish, Drizzle with olive oil and sprinkle with salt and pepper. Roast until completely soft, 1 hour. Cool completely. Squeeze out cloves from papery skins and mash until smooth.
• 2. For aioli make sure all your ingredients are at room temp. Set a deep bowl on a damp dish cloth to prevent it from slipping as you whisk. Whisk egg yolks, dijon, vinegar, salt, and pepper together until thick and creamy.
• 3. Combine the oils in a measuring cup. Whisk the oil into the eggs a drop at a time until it begins to thicken. Add remaining oil in a thin steady stream until thick and glossy. Add roasted garlic. Taste, and adjust seasoning adding more vinegar, dijon, salt, or pepper to taste. Store in the refrigerator for up to three days.
• 4. Slice chicken breast through the middle horizontally to cut in half. Toss chicken, lemon, garlic, oregano, oil, and pepper togther. Cover and refrigerate for 20 minutes or up to overnight. Sprinkle with salt to taste. Grill over medium hot coals until opaque, with no trace of pink, 3-5 minutes per side. For indoor cooking preheat broiler, broil chicken until opaque, 3-5 minutes per side. Cut each loaf of baguette into 4 equal-sized pieces. Split and toast on grill until just crisp, 1 minute. Fill baguette with tomatoes, salad greens, chicken, and aioli. Serve warm.

CRUDITéS WITH LEMON-GARLIC AïOLI

Steps:

• 1. Mix all the aïoli ingredients in a large bowl and season to taste. The aïoli will keep for 2 weeks in the refrigerator.
• 2. Rub a little lemon on the mushrooms to prevent them from turning brown.
• 3. You can make the platter up to a day ahead and store the vegetables in separate Ziploc bags. It's best to blanch the vegetables the morning of the party. (You can blanch the asparagus in boiling water with a teaspoon of baking soda, secured with a rubber band, for 30 seconds. Place the spears in an ice bath and drain-don't leave them in the ice bath or they'll get soggy.) Repeat with the zucchini, blanching it whole, cutting it on an angle to the desired thickness.
• 4. Arrange the veggies on a platter with a bowl of aïoli and scatter the herbs on top if you like.

AIOLI WITH BLACK GARLIC AND PRESERVED LEMON

Steps:

• Combine black garlic, preserved lemon (make sure all seeds are removed), balsamic vinegar, and soy sauce in a high capacity blender (such as a Vitamix®) until black garlic and preserved lemon are pulverized into a smooth mixture. Add olive oil and blend until aioli thickens.

CRUMBED CALAMARI WITH LEMON AND GARLIC AIOLI

Steps:

• Line a baking tray with baking paper.
• Cut calamari into 1 cm thick rings.
• Place flour, salt & pepper into a bowl, mix through.
• Beat eggs and water in a separate bow.
• Place cornflake crumbs or breadcrumbs and a couple of decent sized sprinkles of vegetable seasoning into a third bowl and mix.
• Coat calamari in flour mix, dip into egg mixture and then coat in breadcrumb mixture. Press breadcrumbs on with fingertips. Place on lined baking tray.
• Preheat oven to 150. Pour oil into a deep, heavy-based saucepan. Heat over medium-high heat. Cook calamari rings in batches for 2 to 3 minutes or until light golden.
• Remove calamari to a wire rack over a lined baking tray. Keep warm in oven whilst cooking remaining calamari.
• Mix 3-4 tblspns of good egg mayonnaise with a squeeze of lemon juice and a couple of tspns of crushed garlic, salt and pepper.
• Serve calamari with the garlic/lemon aioli, chips and salad.

MINI-CRAB CAKES W/LEMON-GARLIC AIOLI

Steps:

• Crab cakes: Combine mayo, 1/2 cup bread crumbs, egg, parsley, Dijon & Old Bay in medium mixing bowl using silicone spatula. Add crab to mayo mixture & fold together gently, taking care not to break up lump crab. Taste & season w/salt & pepper. Using moistened hands, gently form mixture into 4 crab cakes. Place on parchment-lined plate or baking sheet & refrigerate at least 30 mins. Preheat oven to 200 deg & place rack in center. Pour remaining 1 cup breadcrumbs into shallow dish. Gently roll crab cakes in bread crumbs, pressing lightly to coat. Pour oil into large skillet, preferably nonstick & heat over medium heat until hot but not smoking. Working in batches, place crab cakes in skillet, leaving 1 inch space around each. Cook until crab cakes are golden brown, flipping once with a fish spatula, about 3-4 mins per side. Transfer crab cakes to wire rack set over rimmed baking sheet & season immediately w/salt. Place rack and baking sheet in preheated oven to keep warm. Garnish with aioli & chives. Aioli: Whisk together egg yolk, garlic, lemon juice & water in medium mixing bowl. While whisking vigorously, add oil in drops to form an emulsion. Continue whisking & slowly drizzling in remaining oil to form thick sauce. Taste & season w/salt, pepper & additional lemon juice as needed. Cover & keep refrigerated until ready to use.

CHEESY QUINOA CAKES WITH A ROASTED GARLIC AND LEMON AIOLI

Steps:

• Aioli ---- Slice top off garlic head. Place in foil and drizzle with oil. Roast in toaster oven at 400 degrees for 30 to 40 minutes. Place all ingredients into small food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes. Quinoa Cakes ------------ Cook quinoa and let cool to room temperature. Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Form 1/4 cup patties with the quinoa mixture, place on wax paper and allow to sit for 10 minutes in the freezer. Freeze remaining mixture for later use. Pour oil into a large sauté pan and place over medium heat. Cook quinoa cakes for about 5 minutes on each side.

QUICK LEMON & GARLIC AIOLI RECIPE - (4.3/5)

Steps:

• For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes. Place the garlic cloves, zest, juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. Add mayo and process until it is incorporated. Place in a serving bowl.

CHEESY QUINOA CAKES WITH A ROASTED GARLIC AND LEMON AIOLI RECIPE - (4.3/5)

Steps:

• 1. For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes. 2. Pour oil into a large sauté pan and place over medium heat. 3. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches) 4. Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside. 5. For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.

ASPARAGUS "FRIES" WITH GARLIC-LEMON AIOLI

Steps:

• Aioli: Using a garlic press, smash the cloves into a small mixing bowl. Add salt, lemon zest, and lemon juice, and stir until salt is dissolved. Add olive oil and mayo and stir to combine. First remove the ends from the asparagus using my tried and true method: snap them off with your fingers. The asparagus will automatically break where the woody tough part ends and you will never have to gnaw through tough asparagus again. In a pot large enough to hold the asparagus, bring 4 inches of well-salted water to a boil (salty like the sea). Reduce heat to medium and add asparagus. Cooking time will depend on the thickness of the spears, 1 to 3 minutes. The desired result here is crisp-tender, not limp. Watch closely and test often. Drain asparagus, and serve hot with Garlic Lemon Aioli

BROILED GARLIC BUTTER SHRIMP WITH LEMON AIOLI

Steps:

• Array Array
• Array Array
• Array Array
• Array Array