Aioli Nouvelle Orleans Best Recipes

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REAL AIOLI

2020-06-19



Real Aioli image

Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 5

Ingredients:

  • 4 large cloves fresh garlic, peeled and sliced
  • ½ teaspoon kosher salt, or other course-grain salt
  • 1 teaspoon lemon juice, or more to taste
  • ½ cup light, extra-virgin olive oil
  • 1 teaspoon water to adjust texture, or more as needed

Steps:

  • Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g

AIOLI

2016-11-18



Aioli image

Provided by Food Network

Categories     condiment

Time 15m

Yield about 1 cup

Number Of Ingredients 7

Ingredients:

  • 2 or 3 fresh garlic cloves, peeled and chopped. (If they've started to sprout, don't use them for aioli.)
  • Large pinch coarse sea or kosher salt
  • 1 egg yolk, at room temperature
  • 1/2 lemon, juiced
  • 2/3 cup pure olive oil (not extra virgin)
  • 1/3 cup extra-virgin olive oil
  • Freshly ground black pepper

Steps:

  • Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
  • The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.

AïOLI

2004-08-20



Aïoli image

This creamy garlic mayo is a great accompaniment for fried fish.

Provided by Jody Adams

Categories     Condiment/Spread     Egg     Garlic     Mustard     No-Cook     Quick & Easy     Lemon     Fall     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients:

  • 2 garlic cloves
  • 1 large egg yolk
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons vegetable oil

Steps:

  • Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
  • Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.

Top Asked Questions

  1. What is aioli in Occitan cuisine?
    In Occitan cuisine, aioli is typically served with seafood, fish soup, and croutons. An example is a dish called merluça amb alhòli . In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel . In Provence, aioli or, more formally, le grand aïoli, aioli garni,...
  2. What are the ingredients in aioli?
    The number one ingredient in classic aioli is garlic, plus the standard mayo ingredients for mayo: egg yolk, lemon juice, mustard, and olive oil. Additional flavorings are up to you.
  3. How long does it take to make aioli?
    The perfect accompaniment to fish, rice dishes, bread, or anything that could benefit from a creamy, garlic sauce, this easy aioli recipe will be ready in 5 minutes flat. If you’ve got more spare time, and are more adventurous, though, try the traditional vegan aioli made with mortar and pestle.
  4. Where can I find aioli?
    Here in my region of Valencia, Spain, aioli is a very common condiment. You can find it on the table, served with bread and/or rice dishes, at just about any traditional local restaurant.

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