Best 2 Grainy Mustard Aioli Recipes
Indulge in a symphony of flavors with our versatile grainy mustard aioli, an exquisite condiment that elevates any culinary creation. This delectable sauce combines the tangy sharpness of grainy mustard with the rich creaminess of mayonnaise, resulting in a perfect balance of bold and smooth.
Dive into a world of culinary possibilities with our carefully curated collection of grainy mustard aioli recipes. From the classic aioli, a staple in French cuisine, to innovative twists like the Sriracha grainy mustard aioli and the roasted garlic grainy mustard aioli, each recipe offers a unique flavor profile.
Embark on a journey of taste as you explore the diverse applications of grainy mustard aioli. Discover how it transforms simple grilled chicken or fish into gourmet delights, adds a zesty kick to sandwiches and wraps, or serves as a vibrant dip for vegetables and chips.
With its versatility and irresistibility, grainy mustard aioli is a culinary treasure waiting to be explored. Prepare to tantalize your taste buds and impress your dinner guests with this exceptional condiment. Let the symphony of flavors begin!
GRAINY MUSTARD AIOLI
This cold sauce fuses mayonnaise with mustard, resulting in a condiment that can be used with many dishes.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 10m
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Whisk together Dijon mustard,egg yolk, lemon juice, 1/4 teaspoonsalt, and 1/8 teaspoonpepper in a bowl. Pour inoil in a slow, steady stream,whisking constantly untilemulsified and thick. Whiskin grainy mustard, horseradish,and water. (Thin withmore water if too thick.)
GRAINY-MUSTARD AIOLI
This tangy aioli is the perfect complement to our Grilled Jumbo Shrimp and Linguica with Corn.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Using the side of a chef's knife, mash garlic and 1/8 teaspoon salt into a paste.
- Pulse egg yolks and mustard in a food processor. With machine running, add enough canola oil, drop by drop, until mixture begins to emulsify (about 1/3 of the canola oil). Add remaining canola oil in a very thin, steady stream; as mixture thickens, add 1 tablespoon water. Continue blending, and add olive oil (and as much water as needed to create a smooth, light consistency). Transfer to a bowl. Stir in garlic paste, lemon juice, and salt.
Tips:
- Use mayonnaise and sour cream that are at room temperature. This will help the aioli emulsify more easily.
- If you don't have grainy mustard, you can use Dijon mustard instead. However, the flavor of the aioli will be less complex.
- Add the lemon juice and vinegar slowly, tasting the aioli as you go. This will help you control the acidity of the sauce.
- If you want a thinner aioli, add a little bit of milk or water. If you want a thicker aioli, let it sit in the refrigerator for a few hours before serving.
- Garnish the aioli with fresh herbs, such as chives, parsley, or dill, before serving.
Conclusion:
Grainy mustard aioli is a versatile sauce that can be used on a variety of dishes, from sandwiches and burgers to salads and seafood. It's also a great dipping sauce for appetizers. With its creamy texture, tangy flavor, and grainy mustard kick, this aioli is sure to be a hit with everyone who tries it.
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