Classicaolifrenchgarlicmayonnaise Food
GARLIC MAYONNAISE AIOLI
A flavored, mayonnaise-based dip for things like artichokes and seafood. Keep refrigerated until serving.
Provided by USMC6114
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- Mix mayonnaise, mustard, and salt together in a bowl. Stir in lemon juice and garlic.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 3.1 g, Cholesterol 10.4 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.5 g, Sodium 293.1 mg, Sugar 1.3 g
CLASSIC AïOLI - FRENCH GARLIC MAYONNAISE
Aïoli is a Provencal garlic sauce (the name Aïoli is Provençal) used, like a mayonaise, on a variety of dishes, but delicious in fish stews, soups, fresh vegetables and roasted vegetables.
Provided by French Tart
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a mortar, crush the garlic into a fine paste with the salt.
- Add the egg yolks and salt lightly again if needed.
- Mix in the olive oil very slowly until you obtain a smooth paste and the mixture is glossy.
- Add the lemon juice to taste and continue to mix to achieve a smooth emulsified sauce.
Nutrition Facts : Calories 700.8, Fat 77.7, SaturatedFat 11, Cholesterol 62.9, Sodium 5, Carbohydrate 2.6, Fiber 0.1, Sugar 0.2, Protein 1.2
AIOLI (GARLIC MAYONNAISE)
The renowned chef Alice Waters makes her aioli in the most inefficient and old-fashioned way possible: using a mortar and pestle to mash the garlic, a fork to whip up the emulsion and no lemon juice, vinegar or any other acid at all. It was the best mayonnaise I've ever tasted, but then again, she did use a wonderfully perfumed olive oil. For this recipe, you should do the same.
Provided by Mark Bittman
Categories condiments, dips and spreads
Time 10m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- Mash the garlic to a smooth paste in a mortar with a pinch of salt; set aside 1/3 of the paste. To the rest of the garlic add 1/2 teaspoon room-temperature water, 1/4 teaspoon salt and the egg yolk, stirring well. Slowly whisk in the olive oil, a few drops at a time. As the mixture begins to thicken, begin adding the oil in a slow, steady stream. If the aioli becomes too thick, thin it with a bit of water, and continue. After all the oil has been mixed in, taste for salt and garlic, and adjust accordingly. Serve with salmon and vegetables.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 17 grams, Carbohydrate 0 grams, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 53 milligrams, Sugar 0 grams
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