Sorrel Aioli Recipes
REAL AIOLI
Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g
JAMAICAN SORREL AIOLI
A delicate, lemony sauce, this aioli goes especially well with fish, but it's also delicious served with roast chicken and makes an excellent sandwich spread.
Provided by Nat Da Brat
Categories Caribbean
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place all ingredients except oil into blender, and blend until smooth.
- Continue blending, and slowly add oil through feed tube until mixture thickens, then pour oil in at a faster rate.
- Scrape mixture out into container, and store in refrigerator for up to 3 days.
Nutrition Facts : Calories 1321.7, Fat 148.1, SaturatedFat 11.3, Cholesterol 125.9, Sodium 780.4, Carbohydrate 1.3, Fiber 0.2, Sugar 0.4, Protein 1.9
FRIED IPSWICH CLAMS WITH SORREL AIOLI
This dish channels the best of the clam shacks that dot the East Coast. Here, a crunchy cornmeal coating and a quick dip in hot oil render these soft-shell clams succulent and juicy. As an accompaniment, chopped sorrel gives aioli a lemony lift and gorgeous color for a nice twist on tartar sauce. For fun, serve them to your guests the way we do in the restaurants-in little paper cones. They're not hard to fold, make for great oil-absorbing containers, and make you feel like you're on the boardwalk.
Yield serves 4
Number Of Ingredients 14
Steps:
- Fill a deep, heavy pot with 3 inches of canola oil and heat to 350°F.
- Combine the flour and cornmeal on a shallow plate and season with salt and pepper. Dip each clam into the milk, then dredge in the flour mixture.
- Fry the clams in batches until golden brown, about 4 minutes. Remove to a paper towel-lined plate and season with salt while hot. Serve with the aioli for dipping.
- Place the egg yolk, water, mustard, lemon juice, and sorrel in a food processor. Pulse a few times to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt.
SORREL AIOLI
Number Of Ingredients 7
Steps:
- Place the egg yolk, water, mustard, lemon juice, and sorrel in a food processor. Pulse a few times to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt.
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