Best 4 Alioli Recipes
Aioli is a creamy, garlicky sauce that is often used as a condiment or dip. It is made with olive oil, garlic, lemon juice, eggs, and sometimes other ingredients such as herbs, spices, or mustard. Aioli is thought to have originated in Provence, France, and it is a popular ingredient in Mediterranean cuisine. Chefs commonly use aioli as a dipping sauce for seafood, roasted vegetables, and crudité. It can also be used as a spread for sandwiches or wraps. Aioli is relatively easy to make at home and can be customized to taste. If you are looking for a delicious and versatile sauce to add to your next meal, aioli is a great option.
Here are our top 4 tried and tested recipes!
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.
POTATO CROQUETAS WITH SAFFRON ALIOLI
Categories Herb Potato Fry Cocktail Party Vegetarian Gourmet
Yield Makes 24 to 28 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool.
- Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until combined.
- Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
- Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
- Working in 4 batches (of 6 or 7), roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, 30 minutes.
- Preheat oven to 200°F.
- Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in oven while frying remaining croquetas. (Return oil to 360°F between batches.)
ALIOLI DE LIMON (GARLIC MAYONNAISE WITH LEMON)
Make and share this Alioli De Limon (Garlic Mayonnaise With Lemon) recipe from Food.com.
Provided by Galley Wench
Categories Spanish
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Stir together all ingredients in a small bowl.
- Note: Alioli can be made up to two days in advance, covered and refrigerated.
MUSHROOMS AND ALIOLI TAPAS
Posted for ZWT 5. I have not tried this recipe yet, but I know I love mushrooms and garlic! Zaar would not let me use Alioli as an ingredient, it has a consistency of mayonaise, is heavily garlic flavored, but does not contain eggs. There is at least one recipe on Zaar for Alioli.
Provided by TheGrumpyChef
Categories Spreads
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in pan. When the oil is hot, add the mushrooms, salt and sharry. Cover, and lower heat. Cook until liquid is released from mushrooms, about 10 minutes. Drain and set aside.
- Toast bread slightly, just to dry it out a bit.
- Spread toast with alioli and top with mushrooms.
- Broil for about 30 seconds or until alioli starts to bubble.
- Serve warm.
Tips:
- Use fresh ingredients: Especially for the garlic and olive oil, as they will provide the most flavor. Choose firm, plump cloves of garlic without any blemishes or bruises, and use a good quality extra-virgin olive oil that is fruity and peppery.
- Pound the garlic with a mortar and pestle: This will help to release the garlic's oils and flavor. If you don't have a mortar and pestle, you can mince the garlic very finely with a knife.
- Add the olive oil slowly: While whisking constantly, add the olive oil in a slow, steady stream. This will help to emulsify the sauce and prevent it from separating.
- Season to taste: Once the sauce is emulsified, season it with salt and pepper to taste. You can also add a squeeze of lemon juice or a pinch of cayenne pepper for extra flavor.
- Serve immediately: Aioli is best served fresh, as it can lose its flavor and texture if it is stored for too long. Serve it with your favorite grilled or fried foods, or use it as a dipping sauce for vegetables or bread.
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 tailored to your own taste preferences. Whether you are looking for a simple sauce to serve with your next meal or a more complex sauce to impress your guests, aioli is a great option. So next time you are looking for a new sauce to try, give aioli a try. You won't be disappointed!
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