BASIL AIOLI
This recipe is absolutely delish and much easier than making homemade aioli with egg yolks and olive oil. We use it on chicken sandwiches, fish, with sweet potato fries and much more. Make sure to use fresh ingredients, it makes all the difference! Store in the refrigerator for up to 7 days.
Provided by CallieJo
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
- Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 1 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 117.3 mg, Sugar 0.3 g
ARTICHOKE LEAVES WITH PARMESAN-BASIL AIOLI
I found this recipe in one of my favorite appetizer books: Cocktail Food: 50 Finger Foods with Attitude by Mary Corpening Barber and Sara Corpening Whiteford. This book has been one of my favorites, and has loads of party planning tips in the beginning chapter, and most recipes have beautifully composed photos to help you know where you are going with the end product. One of the best things about the recipes are the do-ahead tips. These tips are great if you are planning a big to do, or if you like to have things in the freezer for those "just in case" moments. All the recipes have cute names too, like "Leaves of Glory" for the artichoke leaves, or "Spear Ecstasy" for asparagus spears with a lemon-tarragon dipping sauce. This one should be on any party host's book shelf.
Provided by Rainbabe
Categories Vegetable
Time 1h30m
Yield 48 leaves
Number Of Ingredients 9
Steps:
- Cut the stems of the artichokes off flush with the bottom of the leaves. Trim about an inch off the top end. Remove the small-funky leaves from around the bottoms and trim the remaining leaves with scissors to remove the thorns on the top. To prevent discoloration, rub all of the cut surfaces with the lemon. Cook in a steamer with the lemon you used to rub the artichokes with until tender and leaves can be pulled off easily, 45 minutes to 1 hour. Let cool.
- Combine the mayonnaise (Best Foods brand if you are on the west coast or Hellman's if you are on the east), Parmesan, basil, lemon juice, garlic, and pepper in a small bowl. Refrigerate until chilled.
- Remove the leaves from the artichokes, starting at the base, until the center is reached. For this dish you will only be using the leaves sturdy enough to hold the aioli, but save the less sturdy ones for your chef's treat after the guests go home. Using a spoon, scrape off the choke and discard. Cut off any tough areas on the bottom of the hearts. Finely chop the hearts and add to the mayonnaise mixture.
- Place 1 teaspoon of the mayonnaise mixture on each artichoke leaf and arrange leaves in an eye pleasing manner on a platter or tray. Garnish with the parsley.
PAN SEARED STEAK WITH PARMESAN AIOLI
Make and share this Pan Seared Steak With Parmesan Aioli recipe from Food.com.
Provided by Cheri Lee
Categories Steak
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Parmesal Aioli: In a medium size bowl, whisk together the mayonnaise and olive oil. Stir in the garlic paste,parmesan cheese, pepper and parsley (you should have about 1 cup). Cover; refrigerate for at least 1 hour.
- Steak: Season the slices of beef tenderloin with the salt and pepper. In a large skillet, heat the oil over high heat. Add the beef and cook for one minute on each side or until browned and cooked through. Remove to warm platter. Serve immediately with aioli.
Nutrition Facts : Calories 522.8, Fat 42.6, SaturatedFat 12.2, Cholesterol 110.2, Sodium 393.6, Carbohydrate 3.1, Fiber 0.1, Sugar 1.3, Protein 29.9
ARTICHOKE AIOLI
This tangy artichoke and mayonnaise sauce is perfect on sandwiches. It stores well in the refrigerator for several days.
Provided by Allrecipes
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon juice, lemon zest, red pepper flakes, salt, and black pepper in a food processor or blender; blend until smooth. Cover and refrigerate until ready to use.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 6.9 g, Cholesterol 4.8 mg, Fat 8.7 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 287.3 mg, Sugar 0.1 g
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