SHORTCUT AIOLI (GARLIC MAYO) RECIPE
Garlic mayonnaise, or aioli, is one of America's most popular cold sauces. This simple aioli recipe has unlimited uses.
Provided by John Mitzewich
Categories Sauces Condiment Ingredient
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very finely.
- Add a pinch of salt, and using the flat of the knife again, scrape and press the garlic against the cutting surface to make a paste that is as smooth as possible. It's making this paste from the fresh garlic that gives aioli its intense garlic flavor. Note that making a smooth paste is key to the success of this sauce. If you don't spend a few minutes on this step, you will be left with small bits of raw and harsh-tasting garlic, which will not do justice to the magic of aioli.
- Add the garlic to a small bowl, and whisk together with mayonnaise, lemon juice, and 1/4 teaspoon salt. Wrap and refrigerate for 30 minutes to allow the flavors to develop.
Nutrition Facts : Calories 189 kcal, Carbohydrate 1 g, Cholesterol 12 mg, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, Sodium 248 mg, Sugar 0 g, Fat 21 g, ServingSize Makes 1 cup (serves 8), UnsaturatedFat 0 g
GARLIC MAYONNAISE
An easy Garlic Mayonnaise recipe. This recipe was created to accompany Mushroom-Ham Brochettes with Garlic Mayonnaise. Can be prepared in 45 minutes or less.
Categories Condiment/Spread Garlic Low Carb Quick & Easy Mayonnaise Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Whisk mayonnaise, garlic, lemon juice and 1 teaspoon oil in small bowl to blend. Season with salt and pepper.
- (Garlic mayonnaise can be made 6 hours ahead. Cover and chill.)
FAIL-PROOF HOMEMADE MAYONNAISE
Homemade mayonnaise is such a treat. It's very simple to make, too. Room temperature ingredients are best when making mayonnaise at home. If you're not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes. There are a few ways to make mayonnaise. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand and large whisk will work. (Expect tired arms and strong biceps if you do choose to do it by hand). All ingredients need to be at the same temperature. If you have cold eggs and no time to leave them out on the counter to come to room temperature, place the egg into a bowl of warm water. Set it aside for a few minutes before using in the recipe.
Provided by Adam and Joanne Gallagher
Categories Sauce
Time 10m
Yield Makes approximately 1 cup
Number Of Ingredients 6
Steps:
- If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.
- If you do not the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment. You might find success with a high-speed blender, but based on reviews and comments from readers, using a blender seems to be less fail-proof.
- Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
- Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
- When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
- When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
- Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
Nutrition Facts : ServingSize 1 tablespoon, Calories 126, Protein 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Fat 14 g, SaturatedFat 1 g, Cholesterol 12 mg
BALSAMIC MAYO
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 40m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine balsamic vinegar, peppercorns, thyme and garlic in a small pot over low heat. Let simmer until reduced to about 2 tablespoons and slightly thickened, 10 to 15 minutes. Let cool and strain.
- Whisk together the mayo and reduced strained balsamic in a medium bowl. Serve as a spread on sandwiches or use as a dipping sauce.
HOMEMADE GARLIC MAYONNAISE
This garlic mayonnaise is perfect for everything you can think of--especially hamburgers and chicken salad.
Provided by Rudy Torrijos III
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 0.3 g, Cholesterol 20.5 mg, Fat 20.8 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 0.1 g
GARLIC-VINEGAR MAYONNAISE
This bright and creamy condiment is right at home on a plant-based portobello burger. Also try it with other dishes like fish and chips and roast beef sandwiches.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 1/2 cup
Number Of Ingredients 4
Steps:
- On a cutting board, sprinkle garlic with salt; use the flat side of a chef's knife to mash into a paste. Stir into mayonnaise; add vinegar. Mayonnaise can be refrigerated in an airtight container up to 3 days.
GARLIC MAYONNAISE
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is bursting with fresh garlic flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 1/3 cups
Number Of Ingredients 6
Steps:
- Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
- Add mustard, garlic, and lemon juice. Pulse ingredients until well combined.
- With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
- Refrigerate in an airtight container, up to 1 week.
GARLIC MAYONNAISE
Forget shop-bought garlic mayo and make your own, ideal for dipping or to use in your favourite recipes. You can adjust the garlic to suit your taste
Provided by Charlotte Pike
Categories Condiment
Time 10m
Yield Makes 300ml
Number Of Ingredients 5
Steps:
- Put the egg yolks in a mixing bowl and lightly whisk, then add the oil, a short drizzle at a time while continuing to whisk. This technique is important because the oil and egg will otherwise not emulsify. Mix in the garlic, mustard and vinegar, if using, and ¼ tsp salt. Taste and adjust the seasoning if needed. Will keep chilled in a jar for up to three days.
Nutrition Facts : Calories 122 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.1 grams carbohydrates, Protein 0.5 grams protein, Sodium 0.09 milligram of sodium
GARLIC VINEGAR
Herbal vinegars make good marinades. Also try this vinegar served with oil as a different flavored salad dressing. This also makes a pretty gift.
Provided by Nyteglori
Categories Salad Dressings
Time P14DT1m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Pour vinegar over the garlic. Cover tightly and steep 2-3 weeks.
- Strain into decorative bottle. Garlic cloves may be added for decorative purposes.
- A few drops is sufficient flavor for most uses.
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