Best 8 Aioli Jamie Oliver Recipes
Aioli, a quintessential Provençal sauce, is a vibrant and versatile condiment that elevates any culinary creation with its rich, garlicky flavor. Originating from the sunny shores of the Mediterranean, this culinary gem has captivated taste buds for centuries. Our culinary journey takes us through a trio of delectable recipes that showcase the diverse applications of aioli.
First, we embark on a classic adventure with our traditional aioli recipe, a harmonious blend of garlic, egg yolks, lemon juice, and olive oil. This timeless recipe captures the essence of simplicity and authenticity, offering a versatile accompaniment to grilled meats, roasted vegetables, or as a zesty dip for crudités.
Next, we venture into a realm of vibrant flavors with our saffron aioli. This recipe introduces the exotic allure of saffron, infusing the aioli with a golden hue and an earthy, slightly floral aroma. This luxurious sauce pairs beautifully with seafood dishes, particularly grilled fish or succulent shrimp, adding a touch of elegance and sophistication to your culinary creations.
Finally, our sun-kissed Mediterranean aioli beckons with its vibrant colors and bold flavors. Fresh herbs, such as basil, thyme, and oregano, dance harmoniously with garlic, creating a symphony of aromatic delight. This vibrant aioli complements grilled chicken or lamb, adding a burst of freshness and a tantalizing herbal essence to your culinary masterpiece.
As you embark on this culinary adventure, we invite you to savor the versatility of aioli and discover its transformative power in elevating your culinary creations. Let the vibrant flavors of these recipes guide you into a world of culinary enchantment.
CHEATER'S AIOLI
Learn how to make creamy, tangy, garlicky aioli at home with this easy recipe! You'll just need good mayonnaise, lemon juice and garlic. Recipe yields 1/2 cup aioli; multiply as necessary.
Provided by Cookie and Kate
Categories Condiment
Time 15m
Number Of Ingredients 5
Steps:
- In a small, shallow bowl, combine the pressed garlic and lemon juice. Stir to combine and spread it into an even layer so the juice can work its magic. Sprinkle lightly with salt. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic's flavor.
- Place a fine mesh strainer over another bowl. Using a silicone or rubber spatula, scoop the contents of the bowl into the strainer, then press on the garlic with the spatula to get as much juice out as possible. Discard the garlic.
- Stir the mayo into the garlicky lemon juice until combined. Taste, and adjust only if necessary-if the garlic flavor is overwhelming, stir in more mayonnaise by the tablespoon. If you want it to taste a little more interesting, add the Dijon mustard. For more tang, add another little squeeze of lemon juice.
- Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.
Nutrition Facts : ServingSize 1 tablespoon, Calories 101 calories, Sugar 0 g, Sodium 121.5 mg, Fat 11 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 0.3 g, Fiber 0 g, Protein 0.1 g, Cholesterol 15 mg
REAL AIOLI
Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g
AIOLI
When I make aioli I use two olive oils: one is a bit more expensive, a bit more peppery and a bit more gutsy, and the second is a bit more bland but still nice and mellow. By blending the flavors in this way you achieve an olive oil flavor that isn't too strong or too peppery. Aioli is great with cold roast pork. Basil aioli is good with pink grilled salmon, and lemon aioli works well with crostini in fish broth.
Provided by Jamie Oliver
Categories condiment
Yield 8 servings
Number Of Ingredients 8
Steps:
- Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice.
SAFFRON ALIOLI
Categories Condiment/Spread Food Processor Tomato No-Cook Quick & Easy Mayonnaise Saffron Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 10
Steps:
- Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
- Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
AïOLI
A creamy garlic hit, a perfect dip for steamed spring vegetables
Provided by Good Food team
Categories Canapes, Condiment, Snack, Starter
Time 5m
Number Of Ingredients 5
Steps:
- In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.
Nutrition Facts : Calories 661 calories, Fat 72 grams fat, SaturatedFat 10.5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
LICK-THE-SPOON CILANTRO JALAPENO AIOLI
This is a versatile topping for just about anything. The flavors are bright and tangy. I have used this recipe for coleslaw dressing, topped turkey burgers, fish tacos with red cabbage garnish, and even as a dip for other Mexican-inspired dishes.
Provided by ATB
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 1.1 g, Cholesterol 6.3 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 153.3 mg, Sugar 0.3 g
AïOLI
This creamy garlic mayo is a great accompaniment for fried fish.
Provided by Jody Adams
Categories Condiment/Spread Egg Garlic Mustard No-Cook Quick & Easy Lemon Fall Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
- Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.
AIOLI - JAMIE OLIVER
Make and share this Aioli - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories Sauces
Time 20m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- Grind the garlic and salt in a mortar and pestle (or chop the garlic finely and rub the salt into it with the flat of your chef's knife, smearing it across your cutting board several times).
- Place egg yolk and mustard in a bowl and whisk. Whisking vigorously, add olive oil drop by drop. Once about 1/2 cup of oil has been added, you can start pouring faster, still whisking continuously.
- When all the oil is incorporated, add garlic, lemon juice, salt and pepper.
- You can also add additional accent flavors, such as basil, fennel fronds, dill, or chopped roasted nuts.
Nutrition Facts : Calories 242.4, Fat 27.3, SaturatedFat 3.8, Cholesterol 13.1, Sodium 149.9, Carbohydrate 0.1, Protein 0.2
Tips:
- Use a large bowl to whisk the egg yolks and garlic together, this will help to prevent the aioli from curdling.
- Whisk the egg yolks and garlic together until they are thick and pale, this will help to emulsify the aioli.
- Slowly drizzle the olive oil into the egg yolk and garlic mixture, whisking constantly, this will help to prevent the aioli from splitting.
- Once all of the olive oil has been added, whisk in the lemon juice and season to taste.
- Serve the aioli immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Aioli is a versatile sauce that can be used to add flavor to a variety of dishes. It is a great dipping sauce for vegetables, fish, and meat, and it can also be used as a spread for sandwiches or wraps. Aioli is also a popular ingredient in many Mediterranean dishes, such as bouillabaisse and paella. With its creamy texture and garlicky flavor, aioli is sure to add a delicious touch to your next meal.
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