Roast Garlic Paprika Sherry Aïoli Recipes
ROASTED GARLIC AIOLI
Creamy roasted garlic aioli can be made quickly with leftover roasted garlic. We love roasted garlic and tend to bake more than one at a time for convenience and to be energy efficient.
Provided by NB Roy
Categories Side Dish Sauces and Condiments Recipes
Time 2h45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
- Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
- Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
- Refrigerate until flavors combine, at least 1 hour.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.8 g, Cholesterol 10.4 mg, Fat 24.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.6 g, Sodium 204.4 mg, Sugar 0.5 g
ROAST GARLIC, PAPRIKA & SHERRY AïOLI
have been addicted to dipping seafood into mayonnaise. In this recipe I've given the hand-whisking method to make the aïoli. However, it can also be made in the small bowl of a food processor
Provided by Dropbear
Categories Sauces
Time 30m
Yield 200 mls
Number Of Ingredients 7
Steps:
- Heat the oven to 180ºC. Cut 1cm off the top of the head of garlic and discard. Loosely wrap the garlic in foil and roast for 45 minutes or until very soft. Cool then press the softened cloves from the skins. Crush the cloves on a board with the side of a large knife to form a paste.
- Whisk together the garlic paste with the egg yolks, vinegar, salt and paprika. Add in the oil, drop by drop, whisking continuously until thick. Finally whisk in the sherry. This recipe makes 200mls of roast garlic, paprika and sherry aïoli.
Nutrition Facts : Calories 8.5, Fat 0.9, SaturatedFat 0.1, Cholesterol 1.9, Sodium 3, Carbohydrate 0.1
ROASTED GARLIC AIOLI
Steps:
- Combine the egg yolks, roasted garlic, lemon juice, mustard, paprika and salt in a blender. Blend on high to emulsify. With the motor running, slowly drizzle in the olive oil; the mixture will lighten and become thick and smooth. Taste and adjust the seasoning as needed.
- Serve right away, or refrigerate for up to 1 day.
ROASTED GARLIC AND LIME AIOLI
Make and share this Roasted Garlic and Lime Aioli recipe from Food.com.
Provided by Ambervim
Categories Low Protein
Time 55m
Yield 1 1/4 Cups
Number Of Ingredients 8
Steps:
- Peel outer skins from garlic bulbs, leaving cloves together. Cut off top quarter of each bulb. Place bulbs, cut side up, in center of a piece of heavy-duty aluminum foil. Drizzle 1 teaspoon oil over each bulb; fold foil over garlic, sealing tightly. Bake at 425° for 45 minutes or until soft. Remove from oven; cool. Remove and discard garlic clove skins. Scoop out pulp; mash and stir until smooth.
- Combine roasted garlic and remaining ingredients in a small bowl; stir well. Cover and chill 2 hours.
Nutrition Facts : Calories 810.3, Fat 70, SaturatedFat 10.2, Cholesterol 48.9, Sodium 2293.9, Carbohydrate 48.5, Fiber 0.2, Sugar 12.5, Protein 2.1
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