Best 5 Wasabi Aioli Sauce Steve Raichlen Recipes
Indulge in the tantalizing world of flavors with our comprehensive guide to Wasabi Aioli Sauce, the perfect accompaniment to elevate any dish. Discover a symphony of zesty and creamy textures, as we delve into two distinct recipes - the classic Wasabi Aioli and a delightful Avocado Wasabi Aioli. These culinary creations are Steve Raichlen's brainchild, renowned for his expertise in grilling and outdoor cooking. Embark on a culinary journey where bold flavors dance on your palate, transforming ordinary meals into extraordinary culinary experiences. Let Wasabi Aioli Sauce be your culinary compass, guiding you towards a world of gastronomic delight.
Let's cook with our recipes!
WASABI AIOLI SAUCE
Steps:
- Combine all ingredients in a small mixing bowl, whisk well.
- Chill for 30 minutes before serving.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 1529 kcal, Carbohydrate 2 g, Protein 3 g, Fat 168 g, SaturatedFat 26 g, Cholesterol 94 mg, Sodium 1758 mg, Sugar 4 g, ServingSize 1 serving
CHILLED POACHED SALMON WITH ASIAN SLAW AND WASABI AIOLI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Marinate salmon: Season salmon with salt and pepper and place in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator.
- Make Asian slaw: Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour.
- Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.
- Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature.
- Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.
WASABI AIOLI
Once you taste steamed shrimp dipped in this you may never use cocktail sauce again. Especially good with fried calamari.
Provided by Sherri Dodsworth
Categories Low Protein
Time 5m
Yield 1 Cup
Number Of Ingredients 3
Steps:
- Stir all ingredients together and serve.
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
PINEAPPLE WASABI AIOLI
Sweet, spicy & smooth. Great for grilled shrimp, chicken or seared ahi. You may want to adjust the amount of wasabi to your own spice level. I have also added a bit of crushed pineapple to the mix if running low on juice.
Provided by KauaiCarolAnn
Categories Hawaiian
Time 30m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix together it together mayo, sour cream, soy and wasabi.
- Add pineapple juice after it has cooled to room temperature.
- Refrigerate at least 3 hours.
- This is best when made the day before in order to let all the flavors marry and have a good chill.
Tips
- Use the freshest ingredients possible for the best flavor. - If you can't find fresh wasabi, you can use prepared wasabi paste or powder. Just be sure to adjust the amount to taste, as prepared wasabi can be quite spicy. - Feel free to adjust the amount of mayonnaise, sour cream, and lemon juice to suit your taste. - If you want a thinner sauce, you can add a little bit of milk or water. - Serve the sauce immediately or store it in the refrigerator for up to 3 days.Conclusion
Wasabi aioli is a delicious and versatile sauce that can be used to add a kick of flavor to a variety of dishes. It's perfect for dipping, spreading, or drizzling. Whether you're using it as a condiment for sushi or as a marinade for grilled chicken, this sauce is sure to please. So next time you're looking for a new and exciting way to add some flavor to your food, give wasabi aioli a try.Note: This recipe is for a basic wasabi aioli sauce. You can easily customize it to your liking by adding other ingredients, such as chopped green onions, minced garlic, or grated ginger.
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