CREOLE AIOLI
Provided by Eric Asimov
Categories easy, condiments, dips and spreads
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Take a piece of aluminum foil about 12 inches long and fold it in half. Place the garlic in the center, and drizzle with olive oil. Fold the foil around the cloves to form a sealed packet. Roast the packet until the cloves are soft and a deep brown color, about 20 minutes. Mash the cooked cloves to a smooth paste. (If you wish to make extra garlic paste, it can be stored in a jar, covered with oil and refrigerated, for about a week.)
- In a small mixing bowl, combine 1 teaspoon garlic paste with the remaining ingredients. Mix well. Store refrigerated.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 159 milligrams, Sugar 0 grams, TransFat 0 grams
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Md mahabub islam Arman
mmd26@hotmail.comI'm not a big fan of aioli, but this Creole version is pretty good. It's not too heavy or garlicky, and it has a nice spicy kick.
Salma Wahid
s_w@gmail.comI've tried this recipe several times and it's always been a hit. It's so easy to make and it's always delicious.
Farid Khan Ahmadzai
farid.k@aol.comThis aioli was a complete disaster. It turned out runny and flavorless. I'm not sure what I did wrong.
Abdullah Tashrif
tashrif7@hotmail.frI found this recipe to be a bit bland. I think it needs more garlic and lemon juice.
07 JADOON GAMING
0-g@hotmail.comThis aioli was a bit too spicy for my taste, but I still enjoyed it. I think I'll try making it again with less Creole seasoning next time.
mosharraf akas
mosharraf_a@gmail.comI love this recipe! It's so easy to make and it always turns out perfect. I've even started making it for my friends and family.
Lynn Leazenby
l_lynn92@hotmail.comThis aioli is amazing! It's so creamy and flavorful, and it pairs perfectly with seafood. I highly recommend it.
Darren Samson
s_darren79@gmail.comI was a bit hesitant to try this recipe because I'm not a fan of Creole food, but I'm so glad I did! This aioli is delicious and I can't wait to make it again.
MD.Mostofa Kamal
kamal-m92@gmail.comI've made this aioli several times now and it's always a crowd-pleaser. It's so versatile, I've used it as a dipping sauce, a spread for sandwiches, and even as a marinade.
Mariah Brown
mariah@hotmail.comThis aioli is the perfect addition to any seafood dish. It's creamy, flavorful, and has just the right amount of spice.
Ali Sain
sali65@gmail.comI'm not a big fan of aioli, but this Creole version was surprisingly good. It's not too heavy or garlicky, and it has a nice spicy kick.
Shahzaib gill Gill
gshahzaib@hotmail.comThis aioli was easy to make and turned out perfect. I used it as a dipping sauce for my grilled fish and it was amazing.
Young Buffer
b@gmail.comThe addition of Creole seasoning gives this aioli a unique and delicious flavor. I can't wait to try it on my next batch of fried shrimp.
Lwandle Ntuli
n@yahoo.comI love that this recipe uses Greek yogurt instead of mayonnaise. It makes the aioli so much lighter and healthier.
Md Ebrahim Bhuiyan
m-bhuiyan@yahoo.comThis Creole aioli was a hit at my last party! It's so creamy and flavorful, and it goes with everything from seafood to grilled veggies.