Best 4 Aioli Jamie Oliver Recipes
Aioli is a Mediterranean sauce made from garlic, olive oil, and salt. It is typically served as a condiment or dip, but can also be used as a cooking ingredient. The flavor of aioli can vary depending on the type of garlic and olive oil used, as well as the addition of other ingredients such as lemon juice, vinegar, or herbs. Aioli is a versatile sauce that can be used in a variety of dishes, from simple sandwiches and salads to more complex entrees. Jamie Oliver, a renowned British chef, has his own take on aioli, which is known for its bold and flavorful taste. In this article, we will explore Jamie Oliver's recipe for aioli, providing step-by-step instructions and highlighting the key ingredients and techniques that make this sauce so special.
Here are our top 4 tried and tested recipes!
AïOLI
A creamy garlic hit, a perfect dip for steamed spring vegetables
Provided by Good Food team
Categories Canapes, Condiment, Snack, Starter
Time 5m
Number Of Ingredients 5
Steps:
- In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.
Nutrition Facts : Calories 661 calories, Fat 72 grams fat, SaturatedFat 10.5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
AIOLI - JAMIE OLIVER
Make and share this Aioli - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories Sauces
Time 20m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- Grind the garlic and salt in a mortar and pestle (or chop the garlic finely and rub the salt into it with the flat of your chef's knife, smearing it across your cutting board several times).
- Place egg yolk and mustard in a bowl and whisk. Whisking vigorously, add olive oil drop by drop. Once about 1/2 cup of oil has been added, you can start pouring faster, still whisking continuously.
- When all the oil is incorporated, add garlic, lemon juice, salt and pepper.
- You can also add additional accent flavors, such as basil, fennel fronds, dill, or chopped roasted nuts.
Nutrition Facts : Calories 242.4, Fat 27.3, SaturatedFat 3.8, Cholesterol 13.1, Sodium 149.9, Carbohydrate 0.1, Protein 0.2
AIOLI
When I make aioli I use two olive oils: one is a bit more expensive, a bit more peppery and a bit more gutsy, and the second is a bit more bland but still nice and mellow. By blending the flavors in this way you achieve an olive oil flavor that isn't too strong or too peppery. Aioli is great with cold roast pork. Basil aioli is good with pink grilled salmon, and lemon aioli works well with crostini in fish broth.
Provided by Jamie Oliver
Categories condiment
Yield 8 servings
Number Of Ingredients 8
Steps:
- Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice.
SAFFRON ALIOLI
Categories Condiment/Spread Food Processor Tomato No-Cook Quick & Easy Mayonnaise Saffron Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 10
Steps:
- Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
- Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
Tips:
- Choose the right ingredients: Use fresh, high-quality ingredients for the best flavor. Make sure the garlic is fresh and flavorful, and use a good quality olive oil.
- Emulsify slowly: When adding the olive oil to the egg yolks, do it slowly and gradually, while whisking constantly. This will help to create a smooth and creamy emulsion.
- Season to taste: Once the aioli is made, taste it and adjust the seasoning as needed. You may want to add more lemon juice, salt, or pepper.
- Use fresh herbs: If you have fresh herbs on hand, such as parsley, cilantro, or basil, add them to the aioli for extra flavor.
- Serve immediately: Aioli is best served immediately after it is made. However, it can be stored in the refrigerator for up to 3 days.
Conclusion:
Aioli is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be customized to your own taste. Whether you are using it as a dip for vegetables, a spread for sandwiches, or a dressing for salads, aioli is sure to add flavor and richness to your meal.
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