Aioli is a flavorful and versatile condiment that originates from the Mediterranean region, particularly Provence in France and Catalonia in Spain. It's a creamy emulsion made with garlic, olive oil, and sometimes egg yolks. Aioli is traditionally served with seafood, grilled meats, and vegetables, but it can also be used as a spread for sandwiches or as a dip for crudités. This article presents two distinct variations of aioli: a classic French aioli and a modern mayonnaise-based aioli. Both recipes include step-by-step instructions, ingredient lists, and helpful tips to ensure a smooth and flavorful outcome. Explore the nuances of these two aioli recipes and discover the culinary versatility of this beloved condiment.
Here are our top 3 tried and tested recipes!
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
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
Tips:
- Make sure your garlic mayonnaise has plenty of flavor. Use flavorful olive oil, and don't scrimp on the garlic. You can also play around with herbs, spices, and other flavorings in your aioli.
- If you are making the sauce in advance, store it in the refrigerator for up to 2 weeks. Before using, let it come to room temperature for a while so that it is easier to stir.
- Aioli can be used as a condiment for a variety of dishes, such as roasted or grilled meats, fish, vegetables, and sandwiches. It can also be used as a spread for crostini or as a dip for raw vegetables.
- If you are using a blender or food processor to make aioli, be sure to start with a small amount of oil and then gradually add more until it reaches the desired consistency. This will help to prevent the aioli from curdling.
- If your aioli does curdle, you can try to fix it by adding a little bit of warm water and whisking it vigorously. You can also try adding a teaspoon of Dijon mustard or a few drops of lemon juice.
Conclusion:
Aioli is a versatile and flavorful sauce that can be used in a variety of dishes. It is easy to make and can be customized to your own taste. Whether you are using it as a condiment, a spread, or a dip, aioli is sure to add a delicious touch to your meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love