Best Parsley Aioli Recipes

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GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY



Grilled New Potatoes with Lemon-Garlic Aioli and Parsley image

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 8

3 pounds small new potatoes
1 1/2 cups best-quality mayonnaise
6 cloves garlic, coarsely chopped
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon zest
Salt and freshly ground pepper
Olive oil
1/4 cup finely chopped fresh flat-leaf 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.

ROASTED FINGERLING POTATOES WITH LEMON-PARSLEY AIOLI



Roasted Fingerling Potatoes with Lemon-Parsley Aioli image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise
1 1/2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
2/3 cup mayonnaise
1/4 cup freshly squeezed lemon juice (from 1 lemon)
2 tablespoons lemon zest (from 2 lemons)
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
2/3 cup fresh Italian parsley leaves, chopped

Steps:

  • For the potatoes: Preheat the oven to 450 degrees F.
  • In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
  • For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
  • Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.

GARLIC-AIOLI ROASTED TURKEY WITH LEMON-PARSLEY PAN SAUCE



Garlic-Aioli Roasted Turkey with Lemon-Parsley Pan Sauce image

The secret to a gloriously glistening and super-moist turkey? Mayonnaise! We've spiked ours with creamy roasted garlic for a juicy, flavor-packed bird.

Provided by Katherine Sacks

Categories     Thanksgiving     Roast     Party     turkey     Garlic     Lemon

Yield 10-12 servings

Number Of Ingredients 20

For the Turkey:
1 (12-14-pound) whole turkey, thawed if frozen
5 heads garlic, divided
3 tablespoons olive oil
1/2 cup mayonnaise
3 bay leaves
3 sprigs parsley
3 sprigs thyme
1 tablespoon coarse sea salt
1 1/2 teaspoons freshly ground black pepper
For the Pan Sauce:
4 cups turkey or chicken stock
2 tablespoons cornstarch
1 shallot, finely chopped (about 1/4 cup)
1 bay leaf
1/2 teaspoon finely chopped thyme
1/3 cup coarsely chopped parsley
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

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.

TEMPURA-FRIED GREEN BEANS AND SHRIMP WITH GREMOLATA AND LEMON-PARSLEY AIOLI



Tempura-Fried Green Beans and Shrimp with Gremolata and Lemon-Parsley Aioli image

Gremolata is an herb condiment that adds tons of bright, bold, fresh flavor to any dish. Here, it's tossed with tempura-battered and fried shrimp and green beans. They're served alongside a creamy foolproof aioli, which features the same ingredients in the gremolata: lemon, parsley and garlic.

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/2 cup canola oil, plus more for frying
1 lemon, zested and juiced
1/2 cup flat-leaf parsley leaves and tender stems, finely minced, plus 1 cup left intact
2 cloves garlic, finely minced
2 large eggs, separated
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup rice flour
1 cup cold seltzer or club soda
1/2 pound green beans, trimmed
1/2 pound shrimp, shelled, deveined and tails intact

Steps:

  • Heat 2 1/2 inches canola oil in a Dutch oven over medium heat until a deep-fry thermometer registers 375 degrees F. Line a rimmed baking sheet with paper towels.
  • While the oil is heating, place the lemon zest, minced parsley and half of the garlic on one side on the prepared baking sheet.
  • In a mini food processor, combine the remaining 1 cup parsley and minced garlic with the egg yolks and lemon juice. Process on high speed until the parsley is well incorporated. Add the 1/2 cup canola oil and pulse until the aioli is emulsified. Transfer to a medium bowl. While whisking, slowly stream in the olive oil, until the aioli has thickened. Season with salt and pepper. Set aside.
  • Whip the egg whites in a large bowl with a handheld mixer until stiff peaks form, about 3 minutes. Whisk in the rice flour and seltzer.
  • Dip the green beans into the tempura batter then remove with a slotted spoon or a spider, letting any excess batter drip off. Fry in batches (to prevent the beans from clumping together) until golden brown and crispy, 2 to 3 minutes. Transfer to the other side of the baking sheet to drain.
  • Dip the shrimp in the batter, letting any excess drip off, and fry until golden and crispy, 2 to 3 minutes. Transfer to the baking sheet to drain.
  • To make the gremolata, combine the minced parsley and garlic with the lemon zest in a small bowl. Toss together with a spoon until well incorporated.
  • Combine the green bean tempura with 1/2 of the gremolata in a medium bowl; season with salt, toss to evenly coat, then transfer to a plate. Repeat with the shrimp tempura and remaining gremolata.
  • Serve the tempura with the lemon-parsley aioli, for dipping. Enjoy!

HEIRLOOM TOMATO TARTINES WITH GARLIC-PARSLEY AIOLI



Heirloom Tomato Tartines with Garlic-Parsley Aioli image

You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors, and sprinkle on salt and pepper. Next comes our speedy aioli-smashed garlic and minced parsley stirred into your favorite store-bought mayonnaise. Layer it all on toasted brioche, and finish with sweet, crunchy pea shoots.

Provided by Greg Lofts

Categories     Food & Cooking     Lunch Recipes

Time 15m

Yield Makes 4

Number Of Ingredients 10

1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper
1/4 cup finely chopped fresh parsley leaves
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
4 thick slices brioche, lightly toasted
1 large heirloom or beefsteak tomato, cored and cut into 4 thick slices
Flaky sea salt, such as Jacobsen, and pea shoots or sprouts (optional), for serving
Extra-virgin olive oil, for drizzling

Steps:

  • In a bowl, stir together mayonnaise and Dijon. Sprinkle garlic with a pinch of kosher salt; mash to a paste with the side of a chef's knife. Stir into mayonnaise mixture, with parsley and lemon zest and juice; season with kosher salt and pepper.
  • Divide aioli evenly among toasted bread slices, spreading to edges. Top each with a slice of tomato; season with flaky salt and pepper. Top with pea shoots, lightly drizzle with oil, and season with more flaky salt; serve.

PARSLEY AIOLI



Parsley Aioli image

Serve the aioli with our Flash Fried Squid. This recipe has been adapted from "Tom Douglas' Seattle Kitchen" by Tom Douglas with Denis Kelly, Shelley Lance, and Duskie Estes. Copyright 2001 by Tom Douglas. Reprinted by permission of William Morrow & Co., Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Egg Recipes

Yield Makes 1 cup

Number Of Ingredients 11

1 large egg yolk
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
1 teaspoon chopped garlic
1 cup olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
Coarse salt and freshly ground pepper

Steps:

  • In a food processor fitted with the steel blade, combine the egg yolk, lemon juice, mustard, vinegar, and garlic. With the machine running, slowly pour the olive oil in a slow, steady stream through the feed tube. The mixture will emulsify into a mayonnaise. Add the herbs, and process to combine. Season with salt and pepper. Remove the aioli to a small bowl, cover, and keep refrigerated.

PARSLEY-AIOLI CROSTINI



Parsley-Aioli Crostini image

Serve these crostini alongside our Black Bass Bouillabaisse with Trofie Pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes about 2 dozen

Number Of Ingredients 7

1 medium baguette
2 large egg yolks
4 garlic cloves
1 tablespoon plus 1 teaspoon fresh lemon juice
2/3 cup extra-virgin olive oil
1/2 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

Steps:

  • Slice baguette crosswise 1/2 inch thick, and toast on a rimmed baking sheet in a 375 degree oven. Meanwhile, place egg yolks, garlic, and lemon juice in a food processor. Add olive oil in a slow and steady stream, and pulse to emulsify. Add parsley, and season with salt and pepper. Pulse about 5 times to combine. Spread aioli onto toasted baguette slices.

ROASTED TOMATOE AND GOAT CHEESE BAGUETTES WITH PARSLEY AIOLI



ROASTED TOMATOE AND GOAT CHEESE BAGUETTES WITH PARSLEY AIOLI image

Categories     Vegetable

Yield 4 servings

Number Of Ingredients 5

8 (1/2 in. thick) slices of large tomatoes
1 large yellow bell pepper, quartered lengthwise
1 10oz whole-grain baguette, halved lengthwise
4 oz goat cheese, crumbled
parsley aioli

Steps:

  • 1. Preheat broiler 2. Place tomato slices and bell pepper on a baking sheet lined with foil. Broil 10 mins or until bell pepper is charred. Cut the bell pepper crosswise into thin strips. 3. Place baguette halves cut sides up on baking sheet. Broile 2 mins or until lightly toasted 4. Arrange tomato slices in a single layer on cut side of bottom half of toasted baguette. Top tomato slices with goat cheese and pepper strips. 5. Spread parsley aioli on top half of toasted baguette. Top pepper strips with top half of baguette. Cut crosswise into 4 equal portions

ROLLED CHICKEN SANDWICH WITH ARUGULA AND PARSLEY AIOLI



Rolled Chicken Sandwich with Arugula and Parsley Aioli image

Provided by Giada De Laurentiis

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 13

1/2 cup lightly packed baby arugula
1/2 cup lightly packed fresh flat-leaf parsley
1 anchovy fillet
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
1/4 cup mayonnaise
1/2 cup low-fat plain yogurt
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Salt and freshly ground black pepper
8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
1 1/3 cups baby arugula

Steps:

  • For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper.
  • For the Sandwich: Add the shredded chicken to the aioli and mix well. Preheat a heavy-bottomed skillet over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve.

Nutrition Facts : Calories 362, Fat 14.5 grams, SaturatedFat 3 grams, Cholesterol 66 milligrams, Sodium 681 milligrams, Carbohydrate 29 grams, Fiber 5 grams, Protein 29 grams, Sugar 2 grams

ROLLED CHICKEN SANDWICH WITH ARUGULA AND PARSLEY AIOLI



ROLLED CHICKEN SANDWICH WITH ARUGULA AND PARSLEY AIOLI image

Categories     Sandwich

Number Of Ingredients 15

Aioli:
1/2 cup lightly packed baby arugula
1/2 cup lightly packed fresh flat-leaf parsley
1 anchovy fillet
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
1/4 cup mayonnaise
1/2 cup lowfat plain yogurt
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Salt and freshly ground black pepper
Sandwich:
8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
1 1/3 cups baby arugula

Steps:

  • For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper. For the Sandwich: Add the shredded chicken to the aioli and mix well. Preheat a heavy-bottomed skillet over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve.

PARSLEY AIOLI



PARSLEY AIOLI image

Categories     Vegetable

Yield 1 serving

Number Of Ingredients 6

1 cup fresh parsley leaves
1/4 c. fat free mayo
1 teaspoon extra virgin olive oil
1 teaspoon dijon mustard
1/8 teaspoon freshly ground black pepper
1 garlic clove, crushed

Steps:

  • 1. Place all ingredients in a food processor, process until blended.

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