GINGER AIOLI
This tempting, garlicky sauce has an Asian touch to it. I like to serve it with crab and fish cakes, and as a dip with mushrooms, baby corn, daikon radish slices, sugar snap peas, baby carrots, yellow bell pepper slices, and cherry tomatoes. For a beautiful presentation, hollow out a small purple cabbage in which to place a container of the aioli - outstanding with the colorful veggies. The sauce may be prepared a week in advance.
Provided by Northwest Lynnie
Categories < 4 Hours
Time 1h15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Thoroughly mix all ingredients together.
- Chill at least an hour to blend flavors and thicken the aioli.
- NOTE: I've had good luck freezing fresh ginger knobs.
- They peel easily with a knife while still frozen, and grate easily with a microplane grater- just freeze small recipe size pieces individually (I put each piece in its own sandwich zip bag, then place all the bags inside a quart size freezer zip bag).
- The 60 minutes cooking time is for chilling.
CHEATER'S AIOLI
Learn how to make creamy, tangy, garlicky aioli at home with this easy recipe! You'll just need good mayonnaise, lemon juice and garlic. Recipe yields 1/2 cup aioli; multiply as necessary.
Provided by Cookie and Kate
Categories Condiment
Time 15m
Number Of Ingredients 5
Steps:
- In a small, shallow bowl, combine the pressed garlic and lemon juice. Stir to combine and spread it into an even layer so the juice can work its magic. Sprinkle lightly with salt. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic's flavor.
- Place a fine mesh strainer over another bowl. Using a silicone or rubber spatula, scoop the contents of the bowl into the strainer, then press on the garlic with the spatula to get as much juice out as possible. Discard the garlic.
- Stir the mayo into the garlicky lemon juice until combined. Taste, and adjust only if necessary-if the garlic flavor is overwhelming, stir in more mayonnaise by the tablespoon. If you want it to taste a little more interesting, add the Dijon mustard. For more tang, add another little squeeze of lemon juice.
- Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.
Nutrition Facts : ServingSize 1 tablespoon, Calories 101 calories, Sugar 0 g, Sodium 121.5 mg, Fat 11 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 0.3 g, Fiber 0 g, Protein 0.1 g, Cholesterol 15 mg
GINGER-CURRY AïOLI
Categories Condiment/Spread Ginger Tomato Side No-Cook Mayonnaise Curry Bon Appétit
Number Of Ingredients 4
Steps:
- Mix ingredients in a small bowl. Cover; refirgerate at least 4 hours or overnight.
RISOTTO BALLS WITH CURRY MAYO AND ASIAN AIOLI
Provided by Food Network
Time 1h
Yield 12 balls
Number Of Ingredients 35
Steps:
- For the risotto: In large rondeau, heat the sunflower and sesame oils. Add the shallots and ginger and cook until translucent. Add the Arborio rice and toast for about 2 minutes. Stir vigorously so as not to get any color on the rice.
- Deglaze the pan with the rice wine. Stir vigorously until the liquid is evaporated.
- Add 3 cups hot chicken stock at a time. Stir vigorously and constantly to create starch. Continue adding stock as needed, until the rice is just past al dente. Stir in the XO sauce. Spread on sheet pan to cool.
- For the rice balls: Heat wok until smoking, add sunflower oil and heat. Add the chicken and stir fry until cooked, then remove. Cool and chop.
- Wipe the wok clean. Re-heat the wok, add the sesame oil and ginger and stir fry until fragrant.
- Add the shrimp, sausage, mustard greens, bamboo, mushrooms, peppercorns, and sesame seeds. Stir fry for a couple of minutes until tender and fragrant. Add the scallions, Chinese chives and chopped chicken. Add the soy sauce and oyster sauce and stir-fry until the rice is coated with the sauce.
- Heat deep fryer to 350 degrees F.
- Combine mixture with risotto and form into balls approximately 1 ounce each.
- Using 3 separate bowls, put the flour into one bowl. Next, beat together the eggs and water in the second bowl and then place the panko breadcrumbs in the third bowl. Roll the balls in flour first, egg-water mixture, then coat with panko (Japanese) breadcrumbs. Deep fry until golden brown.
- For the curry mayo: Combine the mayonnaise, curry powder, and lemon juice and adjust if necessary. Chill.
- For the Asian Aioli: In a small pot, combine teriyaki and Korean BBQ sauce. Bring to a boil and thicken with cornstarch slurry. Cool and add mayonnaise and hoisin sauce. Adjust if necessary. Chill.
- Drizzle the rice balls with with Curry Mayonnaise and Asian Aioli.
SPICY CURRY AIOLI
This is another variation of my basic aioli recipe. While we enjoy this on just about everything, this aioli does well with kabobs and grilled foods... If you enjoy this, please also try my spicy chili and saffron aioli recipes for a different twist... A couple of notes with respect to ingredients. Please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Another important note, this recipe is designed for asian-style madras curry powder. There are as many different types of curries as there are cuisines (maybe even more). My favorite is found at the asian market and is the staple ingredient for Vietnamese and some Thai yellow curries. Although Madras is a city in India and can lay claim to the name, even Indian Madras curry powder tastes very different than the one found in Viet/Thai markets. If you need a photo example of the madras curry powder (called Cari or Kari) that I use to assist you in your shopping adventures, z-mail me.
Provided by jpknight22
Categories Sauces
Time 10m
Yield 1 1/4 cups, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
- Add pressed garlic and curry powder and continue to mix once again until uniform in texture.
- Serve aioli in a small ramekin, bowl, or directly on top of food and garnish with a sprinkle of cayenne pepper. Serve cool to slightly below room temperature.
Nutrition Facts : Calories 94.2, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 167.4, Carbohydrate 6.2, Fiber 0.1, Sugar 1.6, Protein 0.3
More about "ginger curry aïoli recipes"
CURRY AIOLI - SIP AND SPICE
From sipandspice.com
5/5 (3)Estimated Reading Time 2 minsServings 2
GINGER-CURRY AIOLI RECIPE | BON APPéTIT
From bonappetit.com
Author Bon Appétit Test Kitchen
CITRUS-GINGER AIOLI RECIPE | MYRECIPES
From myrecipes.com
TEMPURA MAHI-MAHI AND PICKLED GINGER AIOLI RECIPE - HOME CHEF
From homechef.com
LEMON GINGER AIOLI - JAMIE GELLER
From jamiegeller.com
10 BEST CURRY AIOLI RECIPES | YUMMLY
From yummly.com
LOADED FRIED CHICKEN CURRY TACOS WITH GINGER AIOLI - THE CURIOUS …
From thecuriousplate.com
HOMEMADE CURRY MAYO (CURRY AIOLI) - DASH FOR DINNER
From dashfordinner.com
CURRY AIOLI - PEPPER BOWL
From pepperbowl.com
CURRY MAYO (CURRY AIOLI DIP) - TASTES OF HOMEMADE
From tastesofhomemade.com
SALT COD FRITTERS WITH CURRY AIOLI RECIPE - ADAM SCHOP - FOOD
From foodandwine.com
GINGER-SOY AIOLI - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
THAI PORK SLIDERS WITH RED CURRY AIOLI - A PRETTY LIFE IN …
From aprettylifeinthesuburbs.com
SALMON WITH CHILI GINGER AIOLI – TAMMY CIRCEO - CHEZ …
From tammycirceo.com
THIS SIMPLE GINGER CURRY MAKES YOU FEEL ALIVE | BON …
From bonappetit.com
CITRUS GINGER AIOLI - THE BIKINI CHEF
From thebikinichef.com
GINGER SRIRACHA AIOLI - THE SPICE TRAIN
From thespicetrain.com
CURRIED SEAFOOD CAKES WITH FRESH GINGER AIOLI | LUNACAFE
From thelunacafe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love