Garlic Aioli With Capers Recipes
GARLIC AIOLI WITH CAPERS
Basically a form of mayonnaise, intended to be served at room temperature or chilled, I make this condiment (or sauce base) with roasted garlic. It's creamy and garlicky and goes perfectly with both shellfish and roast beef.
Provided by David J Rust
Categories Sauces
Time 55m
Yield 12 tablespoons, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the peeled cloves of garlic in canola oil. Wrap the garlic cloves and oil, tightly, in tin foil. To make the garlic cloves soft like butter, this will take between 30 and 40 minutes. To prevent scorching, add a half teaspoon of water to the tinfoil: this will keep it from browning, however, and the taste won't be quite the same. But it should protect the delicate garlic from burning.
- In a blender, place the roasted garlic with the egg, lemon juice, salt, and white pepper. Starting at medium speed, blend for about a minute until the garlic has been fully incorporated into the blend.
- Start with a few drops, rising to a drizzle, and add the olive oil. Keep blending for about 5 minutes until the aioli comes together into a thick, white sauce.
- Remove to a small bowl and fold in the capers.
- Serve chilled.
Nutrition Facts : Calories 91.6, Fat 9.8, SaturatedFat 1.4, Cholesterol 15.5, Sodium 124.5, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 0.6
LEMON-CAPER AIOLI
Steps:
- Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
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HOMEMADE CLASSIC GARLIC (OR RAMP) AIOLI | ALEXANDRA'S …
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- In a food processor, pulse the ramps (or garlic) with a pinch of salt until finely minced, scraping down the sides of the processor as necessary. Add the capers, egg, and 1 tablespoon of the lemon juice, and process until combined.
- With the motor running, pour the oil through the teensy hole of the food pusher insert so that it enters the bowl in a very slow, steady stream — add the oil very slowly at first; once it starts emulsifying, add the oil more quickly. Note: If you are using garlic as opposed to ramps, the amount of oil here should be right. If you are using ramps, you may need to add as much as a cup more oil to get it to the thickness you desire. The moisture of the ramps will make the aioli be on the thin side in terms of texture if you use only 1.25 cups. If the thin texture doesn’t bother you, there is no need to add more oil—I actually don’t mind the thin texture. It should be emulsified.
- After all of the oil has been incorporated, stop the motor and taste. Add more salt—I like using the Maldon at this point. Add it (or other salt) 1/4 teaspoon at a time. Add more lemon if the aioli is needing more sharpness. Process again, and continue adjusting as needed until it tastes right. Store in fridge until ready to serve.
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