GARLIC AIOLI
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
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
MY OWN LARGE BATCH LESS EXPENSIVE BUT GOOD AIOLI MAYONNAISE
This is as close to 'garlic heaven' as you are likely to get. I don't use pure olive oil because of the expense and half olive/half canola works fine for me. Use whatever combination or pure oil works for you. This sauce is amazing on toasted slices of sour dough French bread, accompanied by a glass of my favorite dry red or white wine. It is also wonderful on cooked meat (beef, pork or chicken).
Provided by Tiomarrano
Categories Sauces
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Peel garlic cloves and place in food processor bowl. Chop fine.
- Stop processor.
- Separate all but the one whole egg, saving separated whites for another use.
- Place yolks in food processor bowl and let them rest a bit, warming to room temperature in food processor bowl. Meanwhile, (with processor still turned off) measure out the two halves of the oil amount: the olive oil half and the canola half. Mix them together. This mixing will save the expense of pure olive oil and if you use extra virgin, it still makes a very respectable tasting aioli.
- Have ready a large spoon and a measuring cup that you put the oil in should have a pour spout, for the next step of beginning the infusion of the oil a bit at a time into the egg/garlic mixture in the processor bowl.
- After you have the oil ready in your measuring cup and you have separately measured out the mustard and the lemon juice, you are now ready for the next step of infusing the oil into the egg mixture in the processor.
- MAKING THE AIOLI.
- Turn on food processor and begin it whirring the egg/garlic mixture.
- A drop or two at a time using your large spoon, begin dripping oil into the whirring egg mixture).
- Leaving the processor running: very very slowly at first, add the oil a few drops at a time. As you dip oil out of your measuring cup with the spoon, this allows you to stop pouring in between drizzles for a second to let the oil absorb the oil. At first do this a small drizzle at a time.
- Then as you progress through the oil dripping it in, you can gradually increase the rate at which you put in the oil. About half way through you should be able to begin a thin more steady drizzle pouring directly from the spout of your measuring cup and putting aside the spoon. Pause after each drizzle to let the egg absorb the oil.
- Resume same process until all the oil is incorporated and the egg and oil stiffen into mayonnaise.
- You can go a little faster as you near the end of drizzling in the oil.
- Final part of the process is adding the lemon juice, mustard and salt.
- When all the oil is now into the yolk mixture, you should have a nice, fairly stiff consistency of mayonnaise.
- When you have incorporated all the oil stop the processor and if you haven't already done so, measure out the lemon juice, the mustard and the salt.
- Again start the processor and a bit at a time gradually add the lemon juice stopping for a second after each drizzle of lemon juice to let the mayonnaise absorb the lemon juice. Stop processor when lemon juice is absorbed.
- Adding mustard can be done all at once as the processor is whirring. Add the salt next as the processor continues.
- It is important to stop here to get the final balance of flavors. Taste the aioli. It should have a subtle nice tang and just the right garlic 'bite' to it.
- If the aioli mayonnaise is not tangy enough, (tart enough) or hasn't salt enough add whatever you think is missing in very small amount and re-taste.
- Be careful not to add too much lemon juice as this will overpower the flavor of the mayonnaise. It is easy to think if a litttle is good, a lot is better but not in this case. You can also add a little bit more mustard if you think it needs it but again it is easy to overpower the delicate balance of flavors if you get carried away.
- STOP EACH TIME YOU ADD A BIT MORE OF SOMETHING AND TASTE IT.
- You'll know when it is right. It will just 'knock your socks off' it is so good.
- When the aioli suddenly comes to life, then stop right there. Place the resultant mayonnaise mixture in refrigerator for at least an hour, to chill it and let the flavors blend some more.
- Enjoy!
Nutrition Facts : Calories 445.1, Fat 49.1, SaturatedFat 6.2, Cholesterol 96.7, Sodium 260.1, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 1.7
GLUTEN FREE CANOLA OIL BASED MAYONNAISE
Make and share this Gluten Free Canola Oil Based Mayonnaise recipe from Food.com.
Provided by katie
Categories Very Low Carbs
Time 15m
Yield 30 ounces, 60 serving(s)
Number Of Ingredients 4
Steps:
- Put the egg, vinegar and salt into a food processor and turn on.
- Slowly pour in the oil.
- The longer you leave the machine on the thicker the mayo will get. And that's it. Gluten free mayonnaise at the drop of a hat.
Nutrition Facts : Calories 124.2, Fat 13.9, SaturatedFat 1, Cholesterol 10.6, Sodium 42.3, Protein 0.3
TARRAGON AIOLI
This is absolutely wonderful with Rare Beef Salad #123740. Please use the best quality olive oil mayonnaise you can find. The roasted garlic should yield 2 tablespoons.
Provided by Daydream
Categories European
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 350F (180C).
- Cut a 10 inch square of alfoil, and place the unpeeled garlic and sprigs of thyme in the centre. Drizzle with olive oil, and season with salt and pepper, to taste.
- Wrap the alfoil into a snug parcel. Place in the oven and roast for about 40 minutes, or until the garlic is very soft. When testing the garlic for softness, take care as it will be extremely hot.
- Allow garlic to cool, then squeeze the pulp from the skins.
- Fold 2 tablespoons of roasted garlic, and the mustard and tarragon, into mayonnaise.
- Serve with Rare Beef Salad, or char-grilled beef.
Nutrition Facts : Calories 1126.9, Fat 88.2, SaturatedFat 12.9, Cholesterol 61.1, Sodium 1724, Carbohydrate 84.5, Fiber 2, Sugar 15.9, Protein 8.1
LEMON MAYONNAISE
Use a less expensive mild olive oil. *See variations for roasted garlic mayonnaise and red pepper mayonnaise.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a blender, set a low speed, combine the egg yolks, water, lemon juice, and salt.
- Partially cover the open blender with a towel to cut down on spatter and increase speed to high.
- Begin adding olive oil in a slow, steady stream (this should take 5-7 minutes).
- As the mayonnaise begins to thicken, the towel will no longer be necessary and the noise from the blender will lessen.
- Watch as the mayonnaise thickens, being careful to maintain the slow stream of the olive oil being added.
- Store the mayonnaise in a bowl covered with plastic wrap or in a plastic container with a tight fitting lid up to 4 days.
- *Roasted Garlic Mayonnaise: follow the above recipe, adding 1/4 cup recipe #232091 (Balsamic Roasted Garlic) after the mayonnaise has come together.
- *Red Pepper Mayonnaise: add 1/4 cup Peperonata (recipe #225648) after the mayonnaise has come together.
Nutrition Facts : Calories 1813.5, Fat 200.3, SaturatedFat 30.2, Cholesterol 524.5, Sodium 2350.1, Carbohydrate 3.5, Fiber 0.1, Sugar 0.8, Protein 6.8
TART OLIVE OIL MAYONNAISE
This recipe is for plain ole deliciously tart mayo. I had a hard time in finding a "plain" mayo recipe and experimented with various ones until I developed this one. I have included some optional items that make for a different taste. Enjoy! Since our family consumes a lot of mayo and store bought mayo has the "bad" fats, I created this mayo recipe with the intent for it to be heart-healthy and high in mono-saturated fat... you need to decide for yourself if you think it is heart healthy. Health experts are telling us to eat more mono-saturated fat, less poly-unsaturated, little saturated fat and no trans-fat. In very simple non-technical terms: mono-saturated fat increases Good Cholesterol (HDL) and decreases Bad Cholesterol (LDL); poly-unsaturated fat decreases both HDL and LDL; saturated fat increases LDL; and trans-fats decreases HDL and increases LDL. So the primary "good" fat is mono-saturated fat. There are three common oils that are "good" for increasing mono-saturated fat... almond, olive and canola. Almond oil is very tasty and appears to be marginally higher in mono-saturated fats than olive oil... but is much more expensive. Olive oil is higher in mono-saturated fats than Canola... but the taste of virgin olive oil can overwhelm many recipes including mayo. Canola oil does not have much flavor to me or at least not a good flavor. I chose Bertolli Extra Light Olive Oil because the flavor is mild and comparable to almond oil and much less expensive if you buy it at Sam's Club or CostCo. Eggs and egg yolks are an area of disagreement by the "food police".
Provided by Ron Mauldin
Categories Salad Dressings
Time 10m
Yield 13 oz.
Number Of Ingredients 9
Steps:
- Have ready: An electric beater.
- A narrow bowl not much bigger than the diameter of the beaters.
- Put the egg yolks into the bowl and beat briefly just to break up.
- Add the salt and any optional ingredients.
- Add 1 tablespoon of the lemon juice.
- Turn on the beater to a medium fast speed.
- Dribble the oil so that it is blended into the yolks before adding more.
- Continue gradually until all the oil is used.
- Gradually add some or all of the remaining lemon juice to taste (I use it all).
- HINT: I like to triple the recipe and then store it in a 40 oz.
- Jiff Peanut Butter Jar like sold at Sam's Club.
Nutrition Facts : Calories 206.3, Fat 22.9, SaturatedFat 3.4, Cholesterol 42.6, Sodium 62, Carbohydrate 0.4, Sugar 0.1, Protein 0.7
BLACK OLIVE MAYONNAISE
Easy to make and delicious on toasted French bread or Morrocan flatbread, sandwiches too! Adapted from Party Line with the Hearty Boys.
Provided by Sharon123
Categories Spreads
Time 7m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Place the garlic cloves into the bowl of a food processor and pulse until finely chopped.
- Add the olives and parsley and pulse again until the mix is almost a puree.
- Add the mayonnaise, lemon juice(if using) and salt and pulse until just combined.
- With the processor running, add the olive oil in a stream.
- Pour into a bowl and chill until ready to use.
- Great served with sandwiches, over toast, flatbread, pita chips, etc.
Nutrition Facts : Calories 916.7, Fat 86.1, SaturatedFat 12.2, Cholesterol 34.9, Sodium 2469.5, Carbohydrate 40, Fiber 3.3, Sugar 8.7, Protein 2.4
OLIVE OIL MAYONNAISE
I started making this years ago when it was suggested that my fresh eggs would make really good mayonnaise. I didn't like the idea of soybean oil so I used my olive oil. Here it is best to use standard salad olive oil and not virgin or extra virgin. I have also left out the garlic and onion powders when preparing it for a poppy seed sweet dressing and have used lime juice. It doubles easily.
Provided by Maeven6
Categories Very Low Carbs
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Put egg, salt and spices into a food processor.
- Add lemon juce and pulse a couple of times to blend.
- Turn the processor onto continuous mode and sloooowwwly pour the olive oil into the processor tube. Stream should be no larger than a pencil thick.
- When the stream is done continue to the count of five. Your done.
- Use in salads, sandwiches and anything calling for Mayonnaise.
Nutrition Facts : Calories 1998.3, Fat 221.4, SaturatedFat 31.4, Cholesterol 211.5, Sodium 2400.2, Carbohydrate 3.6, Fiber 0.4, Sugar 1.2, Protein 6.8
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