Best 5 Rosemary Aïoli Recipes

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Calling all garlic and herb lovers! Get ready to tantalize your taste buds with a symphony of flavors. Discover the magic of our three extraordinary aioli recipes. First up, our classic Rosemary Aioli combines the aromatic essence of rosemary with the bold flavors of garlic and mayonnaise, creating a harmonious blend that will elevate any dish. Next, embark on a culinary journey with our Chipotle Aioli, a spicy and smoky delight that adds a fiery kick to your favorite foods. Last but not least, our Cilantro Aioli brings a refreshing and vibrant twist, with a burst of citrus and herbaceous notes that will awaken your senses. These versatile sauces are the perfect accompaniment to a wide range of culinary creations, from grilled meats and roasted vegetables to fresh seafood and crispy fries. Let's dive into the world of aioli and explore the culinary wonders that await.

Check out the recipes below so you can choose the best recipe for yourself!

ROSEMARY AïOLI



Rosemary Aïoli image

Categories     Condiment/Spread     No-Cook     Low Carb     Mayonnaise     Rosemary     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 6

3/4 cup mayonnaise
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh rosemary
2 teaspoons Dijon mustard

Steps:

  • Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)

PORTOBELLO BRUSCHETTA WITH ROSEMARY AïOLI



Portobello Bruschetta with Rosemary Aïoli image

Categories     Herb     Mushroom     Appetizer     Bake     Arugula     Bell Pepper     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24

Number Of Ingredients 15

1 1/2 cups balsamic vinegar
1/4 cup honey
1/4 cup (packed) golden brown sugar
1 1/2 tablespoons chopped fresh thyme
6 4-inch-diameter portobello mushrooms, stemmed, dark gills removed
3 tablespoons olive oil
3 red onions, sliced (about 6 cups)
2 large red bell peppers
3 tablespoons thinly sliced green onion
3 tablespoons chopped fresh basil
1 garlic clove, minced
1 3 1/2-inch-diameter sourdough or French-bread baguette, cut into 24 slices
Additional olive oil
3 large bunches arugula (about 5 ounces), coarsely chopped
Rosemary Aioli

Steps:

  • Preheat oven to 375°F. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfer 1/2 cup marinade to small bowl; set aside. Place mushrooms in 15x10-inch glass baking dish. Pour remaining marinade over mushrooms. Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface; cool. Cut mushrooms into 1/2-inch-wide slices.
  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add red onions and sauté until very tender and beginning to brown, about 25 minutes. Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes. Set onions aside.
  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 375°F. Place bread slices on baking sheet. Brush bread with additional olive oil. Bake until lightly toasted, about 10 minutes. Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices. Bake until heated through, about 3 minutes. Season to taste with salt and pepper. Drizzle bruschetta with Rosemary Aioli. Serve immediately.

GARLIC ROSEMARY AIOLI



Garlic Rosemary Aioli image

This is basically a mayonnaise heavily flavoured with Garlic and rosemary. At our recent Tapas party I served this with recipe #207066. I think it was pretty good. It is also excellent with shrimp or anything that suits garlicky mayonnaise.

Provided by conniecooks

Categories     < 15 Mins

Time 15m

Yield 2 1/2 Cups

Number Of Ingredients 10

3 egg yolks
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon finely minced garlic
1 sprig fresh rosemary, finely minced
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon Dijon mustard
1 dash Tabasco sauce
2 cups vegetable oil

Steps:

  • Combine all ingredients except oil in food processor.
  • Blend till combined.
  • While machine is running slowly pour in oil in thin steady stream. Continue to add oil until mayonnaise reaches desired thickness.
  • Do not over beat.

BAYOU SHRIMP WITH LEMON-ROSEMARY AIOLI



Bayou Shrimp with Lemon-Rosemary Aioli image

A cool and creamy garlic mayonnaise complements sizzling seasoned shrimp.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 32

Number Of Ingredients 11

1/2 cup mayonnaise or salad dressing
2 tablespoons extra-virgin olive oil
1 medium clove garlic, finely chopped
2 to 3 teaspoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon chopped fresh rosemary leaves
2 teaspoons extra-virgin olive oil
1 lb uncooked deveined peeled medium shrimp with tails left on (about 32 shrimp)
3/4 teaspoon seafood seasoning
Fresh rosemary sprigs
Lemon wedges

Steps:

  • In small bowl, mix aioli ingredients until well blended.
  • Heat 12-inch nonstick skillet over medium-high heat. Add 2 teaspoons oil; tilt skillet to lightly coat bottom. Add shrimp; sprinkle evenly with seafood seasoning. Cook 3 to 5 minutes, stirring frequently, until shrimp are pink.
  • To serve, place shrimp and any cooking juices on serving platter. Arrange sprigs of rosemary and lemon wedges on platter. Serve with aioli and if desired, toothpicks.

Nutrition Facts : Calories 45, Carbohydrate 0 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 0 g, TransFat 0 g

PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI



Portobello Bruschetta with Rosemary Aioli image

Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won't find in a store-bough bruschetta. -Stephanie Kalina-Metzger, Camp Hill, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 1h35m

Yield 2 dozen.

Number Of Ingredients 24

AIOLI:
1/3 cup mayonnaise
1 garlic clove, minced
1-1/2 teaspoons lemon juice
1-1/2 teaspoons balsamic vinegar
1 teaspoon minced fresh rosemary
1 teaspoon Dijon mustard
MARINADE:
1/4 cup packed brown sugar
1/4 cup balsamic vinegar
1/4 cup honey
4 teaspoons minced fresh thyme or 1 teaspoon dried thyme
BRUSCHETTA:
6 large portobello mushrooms, stems and gills removed
1/2 cup olive oil, divided
3 medium red onions, halved and thinly sliced
2 large sweet red peppers
3 tablespoons thinly sliced green onions
3 tablespoons minced fresh basil
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
24 slices French bread baguette (1/4-inch thick)
1 cup fresh arugula

Steps:

  • In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving. , Preheat oven to 375°. In a small bowl, whisk marinade ingredients until blended. Place mushrooms in a 13x9-in. baking dish; drizzle with 1/4 cup marinade. Bake, covered, 35-40 minutes or until tender. Remove from baking dish; cool slightly. Cut into 1/2-in. strips., In a large skillet, heat 2 tablespoons oil over medium heat. Add red onions; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Add remaining marinade; cook 4-6 minutes or until onions are glazed, stirring occasionally., Place red peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; let stand, covered, 20 minutes., Peel off and discard charred skin from peppers. Remove stems and seeds. Chop peppers; return to bowl. Add green onions, basil, garlic, salt, pepper and 1 tablespoon oil. Toss to combine., Place baguette slices on ungreased baking sheets; brush with remaining oil. Bake at 375° for 4-6 minutes on each side or until golden brown., To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.

Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 75mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • To make the aioli, start by whisking the egg yolks and lemon juice together in a bowl. Then, slowly drizzle in the olive oil while whisking constantly. Once the aioli has thickened, stir in the minced garlic, chopped rosemary, salt, and pepper.
  • If the aioli is too thick, you can thin it out with a little bit of water or milk.
  • Aioli is a versatile sauce that can be used on a variety of dishes. Try it on grilled chicken, fish, vegetables, or as a dip for bread.
  • For a smoky flavor, roast the garlic cloves before mincing them.
  • If you don't have fresh rosemary, you can use dried rosemary. Just be sure to use about half the amount.
  • Aioli can be stored in the refrigerator for up to 3 days.

Conclusion:

Rosemary aioli is a delicious and easy-to-make sauce that can be used on a variety of dishes. It's perfect for adding a flavorful touch to grilled meats, fish, and vegetables. It can also be used as a dip for bread or crackers. If you're looking for a versatile and flavorful sauce, rosemary aioli is a great option.

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