Grainy Mustard Aioli Recipes

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WHOLE GRAIN MUSTARD AIOLI



Whole Grain Mustard Aioli image

This aioli makes a great condiment for sandwiches, fresh fish, or even a dip for French fries.

Provided by RecipeGirl.com (via Fine Cooking)

Categories     Condiments

Time 10m

Number Of Ingredients 5

1 medium garlic clove, (minced)
¼ teaspoon Kosher salt
1 cup mayonnaise
2 tablespoons whole grain Dijon mustard
1 tablespoon freshly squeezed lemon juice

Steps:

  • In a small bowl, mash garlic with salt. Mix in mayonnaise, mustard and lemon juice. Season with salt and pepper, and refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 serving, Calories 172 kcal, Carbohydrate 1 g, Protein 1 g, Fat 19 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 261 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g

RAINBOW FRIES WITH GRAINY MUSTARD AIOLI



Rainbow Fries with Grainy Mustard Aioli image

Provided by Ayesha Curry

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 cup mayonnaise
3 tablespoons grainy mustard
1 small clove garlic, grated
Freshly ground black pepper
4 purple carrots (about 8 ounces), halved and quartered lengthwise
2 medium russet potatoes, cut into 1/4-inch-thick fries
2 medium sweet potatoes, cut into 1/4-inch-thick fries
3 tablespoons extra-virgin olive oil
1/2 teaspoon granulated garlic
Kosher salt and freshly ground black pepper

Steps:

  • Place a baking sheet on the middle rack of the oven, and preheat to 450 degrees F.
  • For the aioli: In a small bowl, stir together the mayonnaise, mustard, garlic and a generous grinding of black pepper. Refrigerate while you make the fries.
  • For the fries: In a large bowl, toss the carrots, russet potatoes and sweet potatoes with the olive oil, granulated garlic, 1 teaspoon salt and several grinds of black pepper. Divide between the preheated baking sheets. Bake until crisp and golden, rotating the baking sheets from top to bottom and tossing the fries once halfway through, 18 to 20 minutes.
  • Transfer the fries to a serving plate and serve with the aioli.

WHOLE GRAIN MUSTARD AïOLI



Whole Grain Mustard Aïoli image

Provided by Suzanne Tracht

Categories     Condiment/Spread     Sauce     Mustard     Mayonnaise     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

1 garlic clove
1/4 teaspoon coarse kosher salt
1 cup mayonnaise
2 tablespoons coarse-grained Dijon mustard
1 tablespoon fresh lemon juice

Steps:

  • Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt). Transfer garlic mixture to small bowl. Mix in all remaining ingredients. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover tightly and refrigerate.

GRAINY MUSTARD AIOLI



Grainy Mustard Aioli image

This cold sauce fuses mayonnaise with mustard, resulting in a condiment that can be used with many dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 10m

Yield Makes about 1 cup

Number Of Ingredients 8

1 tablespoon plus 1 teaspoon Dijon mustard
1 large egg yolk
2 teaspoons fresh lemon juice
Coarse salt and freshly ground pepper
1/2 cup olive oil
2 tablespoons grainy mustard
2 teaspoons prepared horseradish
1 tablespoon water, plus more if needed

Steps:

  • Whisk together Dijon mustard,egg yolk, lemon juice, 1/4 teaspoonsalt, and 1/8 teaspoonpepper in a bowl. Pour inoil in a slow, steady stream,whisking constantly untilemulsified and thick. Whiskin grainy mustard, horseradish,and water. (Thin withmore water if too thick.)

BOXTY WITH SEARED LAMB LOIN AND WHOLE-GRAIN MUSTARD AIOLI



Boxty with Seared Lamb Loin and Whole-Grain Mustard Aioli image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 35 pancakes

Number Of Ingredients 13

8 Yukon Gold potatoes
2 to 3 tablespoons white wine vinegar
1 clove garlic, smashed
Kosher salt
2 eggs
Olive oil, for frying
2 lamb loins
Kosher salt
3/4 cup whole-grain mustard, plus more for brushing the lamb
Olive oil, for coating pan
3/4 cup mayonnaise
1 tablespoon chopped chives
1 tablespoon chopped parsley

Steps:

  • For the boxty pancakes: Preheat the oven to 200 degrees F. Grate 5 of the potatoes on the largest holes of a box grater. Toss with the vinegar and squeeze out the excess water between paper towels.
  • Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic and cover with water by about 1 inch, sprinkling generously with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are fork tender, 10 to 12 minutes. Drain. While still hot, pass the potatoes through a food mill or mash with a potato masher.
  • Combine the grated potatoes with the mashed potatoes. Beat the eggs and add into the potatoes. Sprinkle with salt.
  • Coat a large saute or cast-iron pan with olive oil over medium-high heat. Make a 1 1/2-inch patty and cook until brown and crispy, 3 to 4 minutes per side. Eat the first pancake to make sure the potato mixture is seasoned perfectly. Season again, if needed.
  • Working in batches, make and cook all the pancakes, blotting on paper towels and seasoning with salt. Hold the pancakes on a sheet tray in the oven to keep warm until serving.
  • For the lamb loin with whole-grain mustard aioli: Sprinkle the lamb with salt and brush with whole-grain mustard. Coat a large saute pan with oil over medium-high heat. When the oil starts to shimmer, add the lamb and sear on all sides, being careful not to burn the brown bits on the bottom of the pan. Cook until a thermometer reads 135 degrees F when inserted into the thickest part of the loins. Transfer to a small sheet tray and tent with aluminum foil. Allow to rest at least 10 minutes.
  • Combine the mustard, mayonnaise, chives and parsley in a medium glass mixing bowl.
  • Thinly slice the lamb. Place a dollop of the aioli on top of the boxty, and top with a slice of lamb and another dollop of the aioli.

MUSTARD AIOLI GRILLED POTATOES WITH FINE HERBS



Mustard Aioli Grilled Potatoes with Fine Herbs image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1 heaping tablespoon Dijon mustard
1 heaping tablespoon whole grain mustard
1 teaspoon honey
2 cloves garlic, smashed to a paste
Kosher salt and freshly ground black pepper
2 1/2 pounds baby Yukon gold potatoes, scrubbed
2 tablespoons kosher salt, plus more for sprinkling
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon
Freshly ground black pepper

Steps:

  • For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.
  • Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly.
  • Preheat the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the grill and grill until lightly golden brown, about 3 minutes. Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the remaining mustard aioli.

GRAINY-MUSTARD AIOLI



Grainy-Mustard Aioli image

This tangy aioli is the perfect complement to our Grilled Jumbo Shrimp and Linguica with Corn.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 8

2 small garlic cloves
Coarse salt
2 large egg yolks, room temperature
1 1/2 teaspoons grainy Dijon mustard
1/2 cup canola oil
3 tablespoons water, plus about 3 teaspoons, room temperature
3/4 cup extra-virgin olive oil
2 teaspoons fresh lemon juice

Steps:

  • Using the side of a chef's knife, mash garlic and 1/8 teaspoon salt into a paste.
  • Pulse egg yolks and mustard in a food processor. With machine running, add enough canola oil, drop by drop, until mixture begins to emulsify (about 1/3 of the canola oil). Add remaining canola oil in a very thin, steady stream; as mixture thickens, add 1 tablespoon water. Continue blending, and add olive oil (and as much water as needed to create a smooth, light consistency). Transfer to a bowl. Stir in garlic paste, lemon juice, and salt.

WHOLE GRAIN MUSTARD AIOLI



Whole Grain Mustard Aioli image

Make and share this Whole Grain Mustard Aioli recipe from Food.com.

Provided by Mom2Rose

Categories     Low Protein

Time 5m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 5

1 garlic clove
1/4 teaspoon coarse kosher salt
1 cup mayonnaise
2 tablespoons coarse-grained Dijon mustard
1 tablespoon fresh lemon juice

Steps:

  • Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt).
  • Transfer garlic mixture to small bowl.
  • Mix in all remaining ingredients.
  • Season with salt and pepper.
  • DO AHEAD: Can be made 2 days ahead; cover tightly and refrigerate.

Nutrition Facts : Calories 157.4, Fat 13.3, SaturatedFat 1.9, Cholesterol 10.2, Sodium 408, Carbohydrate 10, Fiber 0.2, Sugar 2.6, Protein 0.6

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