Poblano Lemon Aioli Recipes

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ROASTED POBLANO MAYO



Roasted Poblano Mayo image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 30m

Yield about 1 1/2 cups

Number Of Ingredients 11

1 small poblano pepper
1 cup store-bought or Homemade Mayo, recipe follows
2 teaspoons agave nectar or honey
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
Kosher salt
4 large egg yolks
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 1/2 cups grapeseed or vegetable oil
Salt

Steps:

  • Roast the whole poblano over an open flame on your stove-top until all sides are charred black, 5 to 6 minutes per side. Let rest in a paper bag until cool, about 15 minutes. Peel off the charred skin, and then remove the stem, seeds and ribs. Puree the pepper in a food processor until smooth, about 10 to 15 seconds. Stir together the pureed poblano with the mayo, honey, cumin, garlic and some salt.
  • In a food processor, process the egg yolks, lemon juice and Dijon for 10 seconds. Slowly stream in the oil while the food processor is running, until emulsified, 25 to 30 seconds, scraping down sides if necessary. Season with salt.

LEMON AIOLI



Lemon Aioli image

Serve with any seafood. It's simply an amazing dipping sauce.

Provided by Christina Tabaretti

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 8

Number Of Ingredients 9

½ cup sour cream
½ cup mayonnaise
1 lemon, zested and juiced, or to taste
1 tablespoon olive oil
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
1 clove garlic, minced
¼ teaspoon dry mustard
salt and ground black pepper to taste

Steps:

  • Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a bowl; mix until smooth.

Nutrition Facts : Calories 148.5 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 15.7 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 105.9 mg, Sugar 0.2 g

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