French Aioli Recipes

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CLASSIC AïOLI - FRENCH GARLIC MAYONNAISE



Classic Aïoli - French Garlic Mayonnaise image

Aïoli is a Provencal garlic sauce (the name Aïoli is Provençal) used, like a mayonaise, on a variety of dishes, but delicious in fish stews, soups, fresh vegetables and roasted vegetables.

Provided by French Tart

Categories     Sauces

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

12 garlic cloves, peeled
1/2 liter olive oil
1 egg yolk, raw
1 egg yolk, cooked
2 tablespoons fresh lemon juice, plus more
fresh lemon juice, to taste
salt

Steps:

  • In a mortar, crush the garlic into a fine paste with the salt.
  • Add the egg yolks and salt lightly again if needed.
  • Mix in the olive oil very slowly until you obtain a smooth paste and the mixture is glossy.
  • Add the lemon juice to taste and continue to mix to achieve a smooth emulsified sauce.

Nutrition Facts : Calories 700.8, Fat 77.7, SaturatedFat 11, Cholesterol 62.9, Sodium 5, Carbohydrate 2.6, Fiber 0.1, Sugar 0.2, Protein 1.2

GARLIC AIOLI



Garlic Aioli image

This is a great recipe that I found in another user's comments but nowhere else on the site. Enjoy! We use this as a dip for crab cakes or as a spread on sandwiches.

Provided by Jeff and Justine

Categories     Side Dish     Sauces and Condiments Recipes

Time 40m

Yield 8

Number Of Ingredients 5

¾ cup mayonnaise
3 cloves garlic, minced
2 ½ tablespoons lemon juice
¾ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 1.5 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 335.5 mg, Sugar 0.3 g

AïOLI



Aïoli image

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

2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil

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



Aioli image

This classic sauce is the perfect match for everything from French fries to poached fish. While the traditional method requires just a bowl, whisk and elbow grease, we also tried making it in a mini food processor and it works just as well. Three cloves of garlic will produce a strong but not overpowering flavor, so scale up or down as you desire. We found a combination of half neutral oil and half olive oil strikes the right balance with a subtle olive oil flavor that's not too grassy or bitter.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

3 cloves garlic
Kosher salt
1 tablespoon lemon juice
2 large egg yolks
1/2 cup neutral oil, such as vegetable or safflower oil
1/2 cup extra-virgin olive oil
1 tablespoon water, plus more if needed
Pinch cayenne pepper

Steps:

  • Smash the garlic cloves with the side of a chef's knife and sprinkle with 1/2 teaspoon salt. Finely chop the garlic, using the side of the knife to periodically mash it against the cutting board, until it becomes a smooth paste. (You can also do this in a mortar and pestle.)
  • To make the aioli in a mini food processor, put the garlic paste in a mini food processor, add the lemon juice and egg yolks and pulse to combine. With the machine running, add the neutral oil a few drops at a time, making sure it incorporates into the yolks and the mixture emulsifies. Once all of the neutral oil is added, scrape down the sides of the work bowl and add the olive oil in the same manner. (If the machine seems like it is working too hard or straining while adding the oil, add the tablespoon of water at this point to loosen the mixture a bit; otherwise, add the tablespoon of water once all of the oil has been added.) Mix in the cayenne. The aioli should be thick, shiny and smooth, with a spreadable consistency similar to jarred mayonnaise. If you want a slightly thinner sauce, add 1 to 2 tablespoons additional water slowly, with the machine running, until you reach the desired consistency. Serve chilled or at room temperature.
  • To make the aioli by hand, dampen a kitchen towel and roll up. Form the towel roll into a circle and anchor a bowl in the center. Whisk together the garlic paste, lemon juice and egg yolks in the bowl. Whisk the oils into the mixture as directed above, using one hand to add the oil drop by drop and the other to whisk constantly. Add the oil very slowly at first. Once the mixture has formed a thick emulsification, you can stream the oil in a little faster. If it gets too thick, add the water to loosen it up and continue. Mix in the cayenne.

FRENCH AIOLI



French Aioli image

This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Recipe courtesy of Allrecipes.com. Posted for Zaar World Tour II.

Provided by Stacky5

Categories     Sauces

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

4 garlic cloves, minced
2 egg yolks
1 cup extra virgin olive oil
2 teaspoons lemon juice
salt
ground black pepper

Steps:

  • In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.

Nutrition Facts : Calories 253.6, Fat 28, SaturatedFat 4.1, Cholesterol 47.2, Sodium 2.6, Carbohydrate 0.7, Sugar 0.1, Protein 0.7

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