AIOLI WITH ROASTED VEGETABLES
Provided by Food Network Kitchen
Time 1h20m
Number Of Ingredients 4
Steps:
- Place 10 garlic cloves in a saucepan and cover with cold water. Bring to a simmer over medium-high heat and cook 3 minutes, then drain. Return the garlic to the saucepan and cover with fresh water. Bring to a simmer and cook 3 more minutes, then drain again.
- Mince the remaining 2 garlic cloves; sprinkle with salt. Use the flat side of a chef's knife to mash the garlic and salt into a smooth paste. (For a stronger aioli, cook 8 cloves in step 1 and mash 4 into a paste.)
- Combine the cooked garlic and garlic paste in a food processor. Add the egg yolks and 3 tablespoons warm water; pulse to blend, scraping down the sides as needed. With the motor running, add the olive oil in a steady stream and blend until thick. Transfer to a bowl; cover and refrigerate 1 to 4 hours.
- Remove the aioli from the refrigerator about 15 minutes before serving. Whisk in up to 4 tablespoons water to thin it, if desired. Season with salt. Serve with the roasted vegetables.
- Choose several vegetables and make a foil packet for each: Pile the vegetables on foil, sprinkle with salt and drizzle with 1 tablespoon olive oil and 2 tablespoons water. Seal into a packet, put on a baking sheet and roast at 450 degrees F until tender. Keep sealed until ready to serve.
AIOLI
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one.
Provided by Melissa Clark
Categories easy, quick, condiments
Time 10m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer.
- Taste for seasoning and add more salt and lemon juice if needed.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 18 grams, Carbohydrate 0 grams, Fat 21 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 47 milligrams, Sugar 0 grams, TransFat 0 grams
AIOLI WITH VEGETABLES
Provided by Molly O'Neill
Categories easy, side dish
Time 45m
Yield Four servings
Number Of Ingredients 12
Steps:
- Place the garlic, egg yolks, lemon juice, 1/2 teaspoon of salt and pepper to taste in a food processor and process until smooth. With the motor on, pour in the olive oil in a slow stream; the mixture should emulsify and thicken. Mix in 1 tablespoon of parsley and more salt if needed. Put in a bowl and refrigerate until ready to serve.
- Steam the potatoes until tender, about 25 minutes. Steam the asparagus until crisp-tender, about 4 minutes. Blanch the carrots in salted boiling water for 30 seconds. Drain and run under cold water. Drain. Arrange the vegetables on a platter, including the fennel bulb. Garnish the fennel with its chopped greens and sprinkle the remaining parsley over the potatoes. Serve with the aioli.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 58 grams, Carbohydrate 31 grams, Fat 70 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 319 milligrams, Sugar 8 grams
AIR FRYER ROOT VEGETABLES WITH VEGAN AIOLI
Parsnips, carrots, baby red potatoes, and red onion combine with garlic and rosemary to make this delicious dish for your meal. If you don't have fresh rosemary, use another fresh herb to your liking. Try them with the garlic aioli--I think you will like it!
Provided by Bibi
Categories Side Dish Vegetables Carrots
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Combine mayonnaise, garlic, lemon juice, salt, and pepper in a small bowl for the garlic aioli; place in the refrigerator until ready to serve.
- Preheat the air fryer to 400 degrees F (200 degrees C) if your air fryer manufacturer recommends preheating.
- Combine olive oil, rosemary, garlic, salt, and pepper in a small bowl; set aside to allow the flavors to mingle. Combine parsnips, potatoes, carrots, and onion in a large bowl. Add olive oil-rosemary mixture and stir until vegetables are evenly coated. Place a portion of vegetables in a single layer in the basket of the air fryer, then add a rack and another layer of vegetables.
- Air fry for 15 minutes.
- When the timer sounds, you may plate the veggies and keep warm, or continue cooking in 5 minute intervals until the vegetables reach desired doneness and browning.
- Place remaining vegetables in the bottom of the air fryer basket and air fry for 15 minutes, checking for doneness, as needed. Use the rack again, if you have more vegetables than fit in a single layer. When all the vegetables have cooked, serve with garlic aioli and garnish with lemon zest.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 25.5 g, Fat 13.8 g, Fiber 4.8 g, Protein 2.2 g, SaturatedFat 2.1 g, Sodium 338.3 mg, Sugar 5.8 g
AïOLI WITH VEGETABLES
Yield Serves 6
Number Of Ingredients 8
Steps:
- Using mortar and pestle, mash garlic with salt until almost smooth. Transfer mixture to processor.
- Whisk 6 tablespoons oil, lemon juice, egg yolks and 1 1/2 tablespoons water in small metal bowl. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water). Whisk constantly until thermometer inserted into mixture registers 140°F for 3 consecutive minutes, about 9 minutes total. Cool slightly. Transfer to processor with garlic.
- With machine running, gradually add remaining 3/4 cup oil in thin steady stream and blend until thick (if oil is added too quickly, mayonnaise will separate and become runny). Season with salt and pepper. Transfer to small bowl. (Aïoli can be made 1 day ahead. Cover and chill.)
- Place bowl of aïoli on platter. Surround with vegetables and eggs.
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
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
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- Heat the oven to 450°. In a small bowl, combine the mayonnaise, garlic, 2 tablespoons of the oil, the lemon juice, cayenne, and a pinch of salt. Mix well and refrigerate until ready to use.
- Put the potatoes and carrots on a large baking sheet and toss them with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the vegetables out in a single layer and roast them in the oven for 15 minutes.
- Meanwhile, put the bell-pepper strips on a second large baking sheet and toss them with 1 teaspoon of the oil and 1/8 teaspoon salt. After 15 minutes, take the first pan out of the oven and turn the vegetables with a spatula. Put both pans in the oven and roast for 5 minutes. Toss the asparagus with the remaining 2 teaspoons of oil and 1/8 teaspoon salt. Put the asparagus on the pan with the peppers. Roast until all the vegetables are tender, about 10 minutes longer. Serve the roasted vegetables and hard-cooked eggs with the aioli.
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- In a bowl, combine the egg yolk, lemon juice, mustard, salt and garlic with a whisk. Drizzle about one-third of the oil, drop by drop, while whisking constantly. As the mayonnaise begins to thicken, add the remaining oil in a slow stream, whisking continuously. Season with pepper. Transfer the mayonnaise into a small serving bowl and refrigerate until ready to serve.
- In a large saucepan, place the potatoes. Cover with water and season with salt. Bring to a boil and cook for 10 minutes. Add the carrots and simmer for another 8 minutes. Add the green beans and cook for 2 more minutes or until the vegetables are cooked. Drain and cool under cold running water.
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- Cheater’s Aioli (Garlic Aioli) It’s called cheater’s aioli because it skips the egg and replaces it with mayonnaise. Swapping in mayo provides the same creamy and tangy texture as a raw egg if you’re a little reluctant to eat a raw egg in classic aioli recipes.
- Cilantro Aioli. Give taco Tuesday an elevated punch of flavors with cilantro aioli. It’s creamy, packed with fresh flavors from cilantro, and gives sour cream a run for its money.
- Sweet Bell Pepper Aioli. Sweet red or yellow bell peppers provide subtly sweet flavors to this aioli recipe. Cook your bell peppers until tender, and blend them with simple ingredients such as mayo and garlic.
- Roasted Red Pepper Aioli. Roasting red peppers before throwing them into your aioli sauce provides sweet and slightly smokey flavors for a summer BBQ.
- Vegan Aioli. Making vegan aioli is so simple and tastes just like the real thing. Swap out eggs for aquafaba (you know, that odd liquid found in cans of chickpeas) and puree until light and fluffy.
- Truffle Aioli. My favorite local restaurant serves truffle aioli with their french fries, and I was immediately hooked. Black truffle oil infuses rich, earthy flavors that pair well with root vegetables (looking at you, french fries!).
- Chipotle Aioli. Are you on the hunt for a spicy kick? Chipotle aioli omits garlic entirely and replaces it with spicy chipotle chiles in adobo sauce.
- Herb Lemon Aioli. This herb lemon aioli is your new secret recipe to bust out at your next summer BBQ. Infused with tons of fresh summery herbs lifted by a generous squeeze of lemon juice, it goes great with just about anything.
- Roasted Garlic Aioli. Classic aioli uses pureed garlic, but what happens if you roast your garlic before adding it to your aioli? Raw garlic is fantastic, but it’s incredibly potent and slightly spicy.
- Cosmo Cranberry Aioli. I know, I know – cranberry aioli? While it sounds a little strange, it’s surprisingly addictive. Think of this aioli as an elevated take on cranberry sauce.
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