Aioli With Black Garlic And Preserved Lemon Recipes
LEMON GARLIC AIOLI RECIPE
See how to make the BEST lemon garlic aioli sauce at home, with just 2 minutes + 5 ingredients! Put this creamy garlic aioli recipe on veggies, meat, or fish.
Provided by Maya Krampf
Categories Condiment
Time 2m
Number Of Ingredients 6
Steps:
- Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
- Add the garlic, Dijon mustard, lemon juice, and sea salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
- Pour the oil on top. Again, do not whisk or stir.
- Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until the aioli forms.
- Store the homemade aioli right in the jar, in the refrigerator.
Nutrition Facts : Calories 103 kcal, Carbohydrate 0.3 g, Protein 0.4 g, Fat 11.5 g, SaturatedFat 1.5 g, Sodium 32.2 mg, Fiber 0.1 g, Sugar 0.1 g, ServingSize 1 serving
NEW POTATOES WITH AIOLI AND PRESERVED LEMONS
Preserved lemons give this dish a complex brightness. Although they require very little prep time, they do need to steep in their brine for at least 10 days. Don't let that stop you from making this recipe; store-bought preserved lemons are available at many specialty food markets and kalustyans.com.
Provided by Martha Stewart
Categories Appetizers
Time 1h
Number Of Ingredients 10
Steps:
- Place potatoes in a medium saucepan with just enough water to cover completely. Bring water to a boil and add 1 teaspoon salt. Reduce heat and simmer gently 10 minutes. Remove from heat and let potatoes sit in water 10 minutes; drain.
- Meanwhile, whisk together mustard, garlic, 1 teaspoon salt, and egg yolk in a medium bowl to combine. Slowly whisk in oil until mixture is thickened and emulsified. Whisk in lemon juice. Rinse preserved lemons in cold water. Remove and discard any lemon flesh and cut rind into small pieces (you should have 1/4 cup).
- While potatoes are still slightly warm, cut in half and smear a small dollop of aioli on each cut side. Arrange on a serving platter and garnish with preserved lemons, poppy seeds, and chives.
ALIOLI DE LIMON (GARLIC MAYONNAISE WITH LEMON)
Make and share this Alioli De Limon (Garlic Mayonnaise With Lemon) recipe from Food.com.
Provided by Galley Wench
Categories Spanish
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Stir together all ingredients in a small bowl.
- Note: Alioli can be made up to two days in advance, covered and refrigerated.
LEMON AIOLI
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
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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