Best Sorrel Aioli Recipes
FRIED IPSWICH CLAMS WITH SORREL AIOLI
This dish channels the best of the clam shacks that dot the East Coast. Here, a crunchy cornmeal coating and a quick dip in hot oil render these soft-shell clams succulent and juicy. As an accompaniment, chopped sorrel gives aioli a lemony lift and gorgeous color for a nice twist on tartar sauce. For fun, serve them to your guests the way we do in the restaurants-in little paper cones. They're not hard to fold, make for great oil-absorbing containers, and make you feel like you're on the boardwalk.
Yield serves 4
Number Of Ingredients 14
Steps:
- Fill a deep, heavy pot with 3 inches of canola oil and heat to 350°F.
- Combine the flour and cornmeal on a shallow plate and season with salt and pepper. Dip each clam into the milk, then dredge in the flour mixture.
- Fry the clams in batches until golden brown, about 4 minutes. Remove to a paper towel-lined plate and season with salt while hot. Serve with the aioli for dipping.
- Place the egg yolk, water, mustard, lemon juice, and sorrel in a food processor. Pulse a few times to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt.
JAMAICAN SORREL AIOLI
A delicate, lemony sauce, this aioli goes especially well with fish, but it's also delicious served with roast chicken and makes an excellent sandwich spread.
Provided by Nat Da Brat
Categories Caribbean
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place all ingredients except oil into blender, and blend until smooth.
- Continue blending, and slowly add oil through feed tube until mixture thickens, then pour oil in at a faster rate.
- Scrape mixture out into container, and store in refrigerator for up to 3 days.
Nutrition Facts : Calories 1321.7, Fat 148.1, SaturatedFat 11.3, Cholesterol 125.9, Sodium 780.4, Carbohydrate 1.3, Fiber 0.2, Sugar 0.4, Protein 1.9
SORREL AIOLI
Number Of Ingredients 7
Steps:
- Place the egg yolk, water, mustard, lemon juice, and sorrel in a food processor. Pulse a few times to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt.
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