Aioli Sauce Garlic Sauce Garlic Mayonnaise
From twill10 14 years agoIngredients
- I have used several forms of this mayonnaise. I have added whipping cream, horse radish,mustard, sour cream, parmesan cheese,chopped green onions,fresh chopped garlic,buttermilk,hot sauce, finely chopped dried peppers,roasted garlic and more things than I can remember right now. shopping list
- I would just like to show that you can create many things from this simple mayo. shopping list
- I have used different versions for sandwich spreads: mayo, garlic,cheese, horseradish, and chopped peppers. shopping list
- Aioli, horseradish for an appetizer on crackers with slices of beef or whatever else you can come up with. shopping list
- Aioli Recipe shopping list
- 2 teaspoons crushed garlic, or more if you wish shopping list
- 1 egg yolk shopping list
- 1 tablespoon lemon juice shopping list
- 1/4 teaspoon salt pinch of pepper shopping list
- 1 cup olive oil (or vary the oil for different flavors) shopping list
- You should have all of the ingredients at room temperature before you start. Make this in a bowl that is heavy enough that it won't move across the counter as you're mixing, or make it in your food processor. Mix the garlic, egg yolk, lemon juice, salt and pepper in a heavy mixing bowl with a hand mixer until the yolk lightens and thickens slightly (about 1 minute). shopping list
- Start adding the olive oil, drop by drop, mixing all the while with your hand mixer. You can add it a bit faster as you go along, but as with mayonnaise, the key to success is going very slowly. When you are done adding the oil you can adjust the seasoning as suits your taste.This makes 1 cup - maybe you should double the recipe, it is so good. shopping list
- Different Dips and dressings: shopping list
- Some Italian restaurants I have been to will serve a dip for your Italian bread like olive oil and dried herbs all warmed and that really is all that's in it. shopping list
- I have made a dip or dressing with diced roasted bell peppers (red and green)roasted garlic,roasted onions and buttermilk dressing and it is very good and different. shopping list
- Open Face lobster Club with Citrus Aioli: shopping list
- 1 ripe avocado shopping list
- 1/2 lemon -- juiced shopping list
- 12 slices brioche or challah ( a Jewish braided bread served on Holidays) shopping list
- 2 (1 1/4 pound each) lobsters -- steamed, tail and claw meat removed shopping list
- 1/2 cup mayonnaise shopping list
- 1 clove garlic -- finely chopped shopping list
- 1 teaspoon each grated lime -- lemon, and orange rinds shopping list
- 1 tablespoon orange juice shopping list
- 3 slices bacon -- cooked until golden and crumbled shopping list
- Set the oven at 350 degrees. Have on hand a rimmed baking sheet. shopping list
- Halve the avocado, remove it from the peel, and cut each half into 12 wedges to make 24 pieces. Sprinkle them with lemon juice. shopping list
- Using a 2-inch-round cookie cutter, stamp out 24 circles from the slices of brioche or challah and transfer them to the baking sheet. toast the rounds in the oven for 8 to 10 minutes, turning them once, or until they are golden. Set aside. shopping list
- Cut the lobster meat into 24 large pieces. shopping list
- orange Aioli beef Salad: shopping list
- orangE AIOLI shopping list
- 1/2 cup mayonnaise shopping list
- 4 cloves garlic --minced or pressed shopping list
- 1 teaspoon Grated orange rind shopping list
- 3 tablespoons orange juice shopping list
- SALAD shopping list
- 2 cups Boneless roast beef, slivered shopping list
- 1 cup fennel or celery -- diagonally sliced shopping list
- 15 ounces Can cannellini beans, drained shopping list
- 8 small romaine lettuce leaves washed & crisped shopping list
- 1 bunch radishes shopping list
- GARNISH shopping list
- 1 small Orange; quartered shopping list
- Italian parsley sprigs shopping list
- To make the aioli, combine mayonnaise, garlic, orange rind and orange juice. Mix until well blended. If made ahead, cover and refrigerate for up to 2 days. shopping list
- After preparing the orange Aioli, spoon it into a small bowl and place on a large serving platter. Surround with separate mounds of meat, fennel, cannellini, lettuce and radishes. Garnish with orange quarters and parsley, if desired. shopping list
- Top individual servings with aioli and squeeze on orange juice, if desired. Makes 4 servings shopping list
- chutney Is really simple good to serve with crackers and cheese and can be used or served with food. You can also make many kinds. shopping list
- Apple Chutney: shopping list
- 1 Whole onions -- minced shopping list
- 1 Whole lemon -- seeded and chopped shopping list
- 1 teaspoon garlic -- minced shopping list
- 5 cups green apples -- peel & chop shopping list
- 1 1/2 cup raisins, Seedless shopping list
- 2 Whole red bell pepper -- chopped shopping list
- 1/4 cup ginger Root -- chopped shopping list
- 2 1/4 cups brown sugar shopping list
- 1 1/2 teaspoon salt shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 2 cups cider vinegar shopping list
- 1 teaspoon mustard seed shopping list
- Combine all in saucepan, simmer for at least 2 hours. makes 15 servings. shopping list
- Cherry Chutney: shopping list
- 1/2 cup water shopping list
- 1/2 cup honey or maple syrup shopping list
- 1/2 cup cider vinegar shopping list
- 1 cup chopped onions shopping list
- 1 bell pepper (any color), chopped shopping list
- 2 cups dried cherries shopping list
- 2 tablespoons grated orange peel shopping list
- 1 teaspoon curry powder shopping list
- 1 teaspoon ground ginger shopping list
- 1/4 teaspoon ground cayenne pepper, or more if desired shopping list
- Combine all the chutney ingredients in a large saucepan over high heat. Bring to a boil, reduce the heat and simmer, stirring occasionally for 30 minutes, or until the mixture is thickened. Let cool to room temperature before serving. Makes 3 cups shopping list
- Ruby tomato Chutney: shopping list
- 2 cans whole tomatoes, drained, reserving liquid shopping list
- 1 1/2 cup cider vinegar shopping list
- 1 large onion, chopped shopping list
- 1 1/2 tablespoon slivered ginger shopping list
- 5 cloves garlic, minced shopping list
- 1 tablespoon mustard seeds shopping list
- 2 cups sugar shopping list
- 1/8 teaspoon cayenne pepper shopping list
- 1/4 cup raisins shopping list
- Drain and chop the tomatoes, reserving the liquid. Combine all ingredients with 1 cup of the tomato juice in a heavy saucepan or crock pot. Simmer, covered, for 1/2 hour. Stir, then continue to simmer over low heat for another hour so liquid evaporates and gets very syrupy (depends on how watery the tomatoes were). As the chutney gets done, the tomatoes will get translucent and ruby colored. Store in canning jars or freeze. makes 2 cups. shopping list
- Just a few Different Recipes showing how the Aioli can be used and how it can changed to make it your own. shopping list
- I have been talking to my niece (DAC) about different types up Catchup and we are working on some ideas with them. I will pass the recipes along as I figure them out. One that I like would be Chunky tomatoes using a white vinegar and maybe some pickling spice, more later shopping list
- if you have any ideas pass them along please. shopping list
How to make it
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People Who Like This Dish 2
- tablescape FL
- twill10 Cape Girardeau, MO
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I love sauces, chutneys and relishes. Thanks so much for offering these combinations.
tablescape in loved it
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