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
CLASSIC AïOLI - FRENCH GARLIC MAYONNAISE
How to make Classic Aïoli - French Garlic Mayonnaise
Provided by @MakeItYours
Number Of Ingredients 5
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.
STEAMED MUSSELS WITH COCONUT-GREEN CHILE BROTH AND BLACK PEPPER FRENCH FRIES WITH SMOKED RED PEPPER AIOLI
Provided by Bobby Flay
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the mussels: Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds until fragrant. Add the poblano puree and clam broth and cook until reduced by half, stirring occasionally. Add the coconut milk and honey and cook until reduced by half. Transfer the mixture to a blender (rinse out the pan) add the spinach, salt and pepper, to taste, and blend until smooth. Place the pan back on the stove over high heat. Add the wine to the pot, bring to a boil and reduce by half. Add the green chile broth and bring to a boil. Stir in the mussels, cover the pot and cook until the mussels open, discarding any that do not, about 4 to 5 minutes. Add the butter and parsley and season with salt and pepper, to taste. Spoon into bowls, garnish with more parsley, if desired, and serve with bread on the side.
- For the French Fries: Cut the potatoes into 1/4-inch thick slices then cut each slice into 1/4-inc thick fries. Place the fries in a large bowl of cold water. Heat the oil in a large, straight-sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color and remove to a sheet pan lined with paper towels. Increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season liberally with salt and freshly ground black pepper.
- For the Aioli: Combine the mayonnaise, pepper, chipotle, salt and pepper in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving. Serve the fries with the aioli alongside the mussels.
GARLIC CRAB FRENCH FRIES WITH AIOLI SAUCE
I went to a local wine and food festival last fall and one of the restaurants there was featuring delicious crab fries. Crab is something I would of never thought of to put on french fries but it was amazing. See more at: http://recipesnfood.com/explore-recipes/garlic-crab-french-fries-with-aioli-sauce
Provided by Jane Kaylie @Recipesnfoodcom
Categories Other Appetizers
Number Of Ingredients 10
Steps:
- Bake the french fries following the instructions of the bag.
- Cook the crab following package directions. Crack the shells and get the meat out and put it in a bowl.
- For the garlic butter put everything in a micro safe bowl and microwave until the butter melts, about 30 seconds. Set aside until the fries are ready to come out of the oven.
- Mix together the garlic aioli. Set aside until ready to use.
- To assemble, when the fries come out of the oven put them in a bowl. Pour the garlic butter over them. Give them a couple of tosses in the bowl. Put the fries in a serving dish. Sprinkle with a little sea salt.
- Top with the crab, spreading it out across the top. Put a few garlic aioli drizzles over the top and serve the remaining aioli on the side.
FRENCH AIOLI
This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Recipe courtesy of Allrecipes.com. Posted for Zaar World Tour II.
Provided by Stacky5
Categories Sauces
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.
Nutrition Facts : Calories 253.6, Fat 28, SaturatedFat 4.1, Cholesterol 47.2, Sodium 2.6, Carbohydrate 0.7, Sugar 0.1, Protein 0.7
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