Best 3 Whole Grain Mustard Aioli Recipes
In the vast culinary landscape, where flavors dance and textures intertwine, there exists a condiment that has captivated taste buds for centuries: whole grain mustard aioli. This luscious spread, a symphony of tangy mustard and creamy mayonnaise, elevates ordinary dishes to gastronomic heights. Whether you seek a zesty companion for grilled meats, a piquant dip for vegetables, or a vibrant addition to sandwiches, whole grain mustard aioli stands ready to tantalize your palate. As you embark on this culinary journey, discover the secrets to crafting the perfect whole grain mustard aioli, a condiment that will transform your meals into extraordinary culinary experiences.
Check out the recipes below so you can choose the best recipe for yourself!
WHOLE GRAIN MUSTARD AïOLI
Provided by Suzanne Tracht
Categories Condiment/Spread Sauce Mustard Mayonnaise Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt). Transfer garlic mixture to small bowl. Mix in all remaining ingredients. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover tightly and refrigerate.
WHOLE GRAIN MUSTARD AIOLI
Make and share this Whole Grain Mustard Aioli recipe from Food.com.
Provided by Mom2Rose
Categories Low Protein
Time 5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 5
Steps:
- Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt).
- Transfer garlic mixture to small bowl.
- Mix in all remaining ingredients.
- Season with salt and pepper.
- DO AHEAD: Can be made 2 days ahead; cover tightly and refrigerate.
Nutrition Facts : Calories 157.4, Fat 13.3, SaturatedFat 1.9, Cholesterol 10.2, Sodium 408, Carbohydrate 10, Fiber 0.2, Sugar 2.6, Protein 0.6
BOXTY WITH SEARED LAMB LOIN AND WHOLE-GRAIN MUSTARD AIOLI
Steps:
- For the boxty pancakes: Preheat the oven to 200 degrees F. Grate 5 of the potatoes on the largest holes of a box grater. Toss with the vinegar and squeeze out the excess water between paper towels.
- Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic and cover with water by about 1 inch, sprinkling generously with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are fork tender, 10 to 12 minutes. Drain. While still hot, pass the potatoes through a food mill or mash with a potato masher.
- Combine the grated potatoes with the mashed potatoes. Beat the eggs and add into the potatoes. Sprinkle with salt.
- Coat a large saute or cast-iron pan with olive oil over medium-high heat. Make a 1 1/2-inch patty and cook until brown and crispy, 3 to 4 minutes per side. Eat the first pancake to make sure the potato mixture is seasoned perfectly. Season again, if needed.
- Working in batches, make and cook all the pancakes, blotting on paper towels and seasoning with salt. Hold the pancakes on a sheet tray in the oven to keep warm until serving.
- For the lamb loin with whole-grain mustard aioli: Sprinkle the lamb with salt and brush with whole-grain mustard. Coat a large saute pan with oil over medium-high heat. When the oil starts to shimmer, add the lamb and sear on all sides, being careful not to burn the brown bits on the bottom of the pan. Cook until a thermometer reads 135 degrees F when inserted into the thickest part of the loins. Transfer to a small sheet tray and tent with aluminum foil. Allow to rest at least 10 minutes.
- Combine the mustard, mayonnaise, chives and parsley in a medium glass mixing bowl.
- Thinly slice the lamb. Place a dollop of the aioli on top of the boxty, and top with a slice of lamb and another dollop of the aioli.
Tips:
- Choose the right mustard. Whole grain mustard is the key ingredient in this aioli, so be sure to use a good quality one. Look for a mustard that has a strong flavor and a bit of heat.
- Use fresh ingredients. The fresher the ingredients, the better the aioli will taste. Use fresh garlic, lemon juice, and herbs.
- Make sure the oil is at room temperature. This will help the aioli emulsify more easily.
- Add the oil slowly. Drizzle the oil into the food processor or blender in a slow, steady stream. This will help prevent the aioli from breaking.
- Taste the aioli and adjust the seasonings as needed. You may want to add more mustard, lemon juice, salt, or pepper to taste.
- Serve the aioli immediately or store it in the refrigerator for later use. The aioli will keep for up to 2 weeks in the refrigerator.
Conclusion:
Whole grain mustard aioli is a delicious and versatile sauce that can be used with a variety of dishes. It's perfect for dipping, spreading, or drizzling. The aioli is also a great way to add flavor to grilled or roasted vegetables, fish, and meat.
With its bold flavor and creamy texture, whole grain mustard aioli is sure to be a hit at your next party or gathering. So next time you're looking for a new sauce to try, give this recipe a try. You won't be disappointed!
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