Best Lemon Herb Aioli Recipes

CRUNCHY PANKO FISH STICKS WITH QUICK LEMON-HERB AIOLI

Steps:

• In small bowl, stir together Lemon-Herb Aioli ingredients. Cover with plastic wrap; refrigerate until ready to serve.
• Gather 3 wide, shallow dishes. In first dish, stir together flour, dash salt, dash pepper and dash paprika. In second dish, beat egg, milk and hot sauce with whisk. In last dish, stir together bread crumbs, dash salt, dash pepper and dash paprika.
• Coat fish sticks with seasoned flour, dip into egg mixture to coat, and then bread crumb mixture, pressing bread crumbs into fish if needed. Place on plate; repeat with remaining fish until all are coated.
• Heat 10-inch cast-iron or nonstick skillet over medium-high heat. Fill skillet with 1/4 to 1/2 inch of oil (enough to reach halfway up sides of fish pieces). Once oil is hot, fry fish sticks in batches, a few minutes on each side, until golden brown, crisp and fish feels firm. Drain on paper towel-lined plate. Repeat with remaining fish. Serve with aioli and if desired, lemon wedges.

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.

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.

GRILLED TUNA AND ORANGE SALAD WITH CANDIED LEMON AND MIXED BABY GREENS WITH CHILI AIOLI AND HERB TUILE

Steps:

• Quarter the lemons and set aside in a saucepot. Cover the lemon quarters with water, bring to a boil, and simmer for 10 minutes. Drain, repeat this process, and let stand for 1 to 2 hours.
• In a saucepot, combine the water and sugar, bring to a boil, and add the lemon pieces and simmer for 20 minutes. Let the rinds steep overnight and cut them into julienne.
• Preheat the oven to 400 degrees F.
• To make the herb tuille, combine the eggs, egg whites, syrup, water, and garlic, and whisk all together. Work in the flour and then add the butter, salt, and pepper, and mix until a paste is formed. On a buttered and floured baking sheet, pipe the batter onto the pan in random forms and sprinkle with rosemary. Bake for 2 to 3 minutes until light golden brown. Quickly remove from the oven and shape over a bowl or any desired shape and set aside.
• Grill the tuna to medium, approximately 3 minutes each side.
• To serve, place the greens on each plate. Layer the tuna on half of the greens, garnish with orange segments, tuille, and the candied lemon zest.

CRAB FRITTERS WITH HERB SALAD AND MEYER LEMON AIOLI

Steps:

• For Aioli Place mayonnaise in small bowl. Whisk in lemon juice, lemon peel, mustard, and vinegar. Gradually whisk in oil. Season to taste with salt and pepper. (can be made 1 day ahead. Cover;chill. Bring to room temp before serving). Fritters Whisk egg yolks and creme fraiche in small bowl to blend. Combine crabmeat, chives, shallot, and chopped parsley in medium bowl. Gently mix in mushrooms and yolk mixture. (can be made 2 hours ahead. Cover crab mixture and chill). Beat egg whites in medium bowl until stiff but not dry. Fold into crab mixture. Melt butter in heavy large skillet over medium heat. For each fritter, drop 1/4 of crab mixture (about 1/2 cup) into skillet, spacing mounds apart. Sprinkle each with salt and pepper, and flatten slightly. Cook fritters until bottoms are brown, about 3 minutes. Turn fritters over. Cook until cooked through, about 3 minutes longer. Transfer fritters to plates. Top each fritter with dollop of aioli. For salad Whisk oil and lemon juice in medium bowl to blend. Season with salt and pepper. Mix in herbs. Place herb salad alongside fritters and serve.

LEMON-HERB AIOLI

Steps:

• Mix ingredients until blended.

CRUNCHY PANKO FISH STICKS WITH QUICK LEMON-HERB AIOLI

Steps:

• In small bowl, stir together Lemon-Herb Aioli ingredients. Cover with plastic wrap; refrigerate until ready to serve.
• Gather 3 wide, shallow dishes. In first dish, stir together flour, dash salt, dash pepper and dash paprika. In second dish, beat egg, milk and hot sauce with whisk. In last dish, stir together bread crumbs, dash salt, dash pepper and dash paprika.
• Coat fish sticks with seasoned flour, dip into egg mixture to coat, and then bread crumb mixture, pressing bread crumbs into fish if needed. Place on plate; repeat with remaining fish until all are coated.
• Heat 10-inch cast-iron or nonstick skillet over medium-high heat. Fill skillet with 1/4 to 1/2 inch of oil (enough to reach halfway up sides of fish pieces). Once oil is hot, fry fish sticks in batches, a few minutes on each side, until golden brown, crisp and fish feels firm. Drain on paper towel-lined plate. Repeat with remaining fish. Serve with aioli and if desired, lemon wedges.