Best 4 Garlic Rosemary Aioli Recipes

Garlic rosemary aioli is a flavorful and versatile sauce that can be used to enhance a variety of dishes. Its creamy texture and tangy flavor make it an ideal accompaniment to grilled meats, roasted vegetables, and seafood. It can also be used as a spread for sandwiches or as a dip for appetizers. With its simple ingredients and easy preparation, garlic rosemary aioli is a must-have recipe for any home cook.

Let's cook with our recipes!

GARLIC ROSEMARY AIOLI

Garlic Rosemary Aioli image

This is basically a mayonnaise heavily flavoured with Garlic and rosemary. At our recent Tapas party I served this with recipe #207066. I think it was pretty good. It is also excellent with shrimp or anything that suits garlicky mayonnaise.

Provided by conniecooks

Categories < 15 Mins

Time 15m

Yield 2 1/2 Cups

Number Of Ingredients 10

Ingredients

3 egg yolks
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon finely minced garlic
1 sprig fresh rosemary, finely minced
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon Dijon mustard
1 dash Tabasco sauce
2 cups vegetable oil

Steps:

Combine all ingredients except oil in food processor.
Blend till combined.
While machine is running slowly pour in oil in thin steady stream. Continue to add oil until mayonnaise reaches desired thickness.
Do not over beat.

ROASTED GARLIC AIOLI

Roasted Garlic Aioli image

Provided by Food Network

Categories condiment

Time 10m

Yield 2 cups

Number Of Ingredients 7

Ingredients

4 egg yolks
3 cloves roasted garlic
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 teaspoons paprika
2 teaspoons sea salt
1 1/2 cups light olive oil

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.

ROSEMARY AïOLI

Rosemary Aïoli image

Categories Condiment/Spread No-Cook Low Carb Mayonnaise Rosemary Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

3/4 cup mayonnaise
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh rosemary
2 teaspoons Dijon mustard

Steps:

Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)

SPICY POTATOES WITH GARLIC AIOLI

Spicy Potatoes with Garlic Aioli image

This is my take on Spanish patatas bravas. The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. -John Stiver, Bowen Island, British Columbia

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 10 servings (1-3/4 cups aioli).

Number Of Ingredients 18

Ingredients

3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons smoked paprika
2 teaspoons garlic powder
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
AIOLI:
1-1/2 cups mayonnaise
3 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon minced fresh chives plus additional for topping
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

Nutrition Facts : Calories 469 calories, Fat 34g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 396mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

Tips:

Use fresh ingredients: Fresh garlic and rosemary will give your aioli the best flavor. If you can't find fresh rosemary, you can use 1/2 teaspoon of dried rosemary.
Don't over-process the aioli: Over-processing will make the aioli too thick and gluey. Pulse the ingredients in a food processor or blender until they are just combined.
Taste the aioli before serving: Adjust the seasonings to your taste. You may want to add more garlic, rosemary, lemon juice, or salt.
Serve the aioli immediately: Aioli is best served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 2 days.

Conclusion:

Garlic rosemary aioli is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for dipping, spreading, or drizzling. The fresh garlic and rosemary give the aioli a bright and herbaceous flavor that will complement any dish. So next time you're looking for a quick and easy way to add flavor to your food, try making garlic rosemary aioli.