Spicy Lemon And Paprika Aioli Recipes
SPICY LEMON AND PAPRIKA AIOLI
Make and share this Spicy Lemon and Paprika Aioli recipe from Food.com.
Provided by kiwidutch
Categories Sauces
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in small bowl; whisk to blend.
- Season aioli to taste with salt and pepper.
- (Can be made 1 day ahead. Cover and refrigerate.).
SPICY LEMON AIOLI
Want a quick & easy way to make an impressive sandwich spread or dip? Make this aioli and whatever you are making is sure to be a hit.
Provided by QueenBeesKitchen
Categories < 15 Mins
Time 10m
Yield 1/3 Cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Add all of the ingredients except the olive oil into a medium sized mixing bowl.
- Begin stirring with either a spatula or whisk and add in olive oil one tablespoon at a time.
- Once everything is well blended, test for desired consistency - add more olive oil as you see fit.
- When completely blended, top with a sprinkle of cayenne pepper and lemon zest.
Nutrition Facts : Calories 125, Fat 13.6, SaturatedFat 1.9, Sodium 582.1, Carbohydrate 1.6, Fiber 0.5, Sugar 0.4, Protein 0.2
SPICY LEMON AND PAPRIKA AÏOLI
Categories Condiment/Spread Citrus Tomato Appetizer Hanukkah
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Recipe by Joyce Goldstein
TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AïOLI
Categories Citrus Fish Onion Appetizer Fry Passover Ramadan Kosher Cilantro Parsley Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 40
Number Of Ingredients 13
Steps:
- Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
- Arrange fish cakes on plates. Spoon aioli alongside and serve
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