Best Whole Grain Mustard Aïoli Recipes

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WHOLE GRAIN MUSTARD AïOLI



Whole Grain Mustard Aïoli image

Provided by Suzanne Tracht

Categories     Condiment/Spread     Sauce     Mustard     Mayonnaise     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

1 garlic clove
1/4 teaspoon coarse kosher salt
1 cup mayonnaise
2 tablespoons coarse-grained Dijon mustard
1 tablespoon fresh lemon juice

Steps:

  • Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt). Transfer garlic mixture to small bowl. Mix in all remaining ingredients. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover tightly and refrigerate.

WHOLE GRAIN MUSTARD AIOLI



Whole Grain Mustard Aioli image

Make and share this Whole Grain Mustard Aioli recipe from Food.com.

Provided by Mom2Rose

Categories     Low Protein

Time 5m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 5

1 garlic clove
1/4 teaspoon coarse kosher salt
1 cup mayonnaise
2 tablespoons coarse-grained Dijon mustard
1 tablespoon fresh lemon juice

Steps:

  • Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt).
  • Transfer garlic mixture to small bowl.
  • Mix in all remaining ingredients.
  • Season with salt and pepper.
  • DO AHEAD: Can be made 2 days ahead; cover tightly and refrigerate.

Nutrition Facts : Calories 157.4, Fat 13.3, SaturatedFat 1.9, Cholesterol 10.2, Sodium 408, Carbohydrate 10, Fiber 0.2, Sugar 2.6, Protein 0.6

BOXTY WITH SEARED LAMB LOIN AND WHOLE-GRAIN MUSTARD AIOLI



Boxty with Seared Lamb Loin and Whole-Grain Mustard Aioli image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 35 pancakes

Number Of Ingredients 13

8 Yukon Gold potatoes
2 to 3 tablespoons white wine vinegar
1 clove garlic, smashed
Kosher salt
2 eggs
Olive oil, for frying
2 lamb loins
Kosher salt
3/4 cup whole-grain mustard, plus more for brushing the lamb
Olive oil, for coating pan
3/4 cup mayonnaise
1 tablespoon chopped chives
1 tablespoon chopped parsley

Steps:

  • For the boxty pancakes: Preheat the oven to 200 degrees F. Grate 5 of the potatoes on the largest holes of a box grater. Toss with the vinegar and squeeze out the excess water between paper towels.
  • Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic and cover with water by about 1 inch, sprinkling generously with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are fork tender, 10 to 12 minutes. Drain. While still hot, pass the potatoes through a food mill or mash with a potato masher.
  • Combine the grated potatoes with the mashed potatoes. Beat the eggs and add into the potatoes. Sprinkle with salt.
  • Coat a large saute or cast-iron pan with olive oil over medium-high heat. Make a 1 1/2-inch patty and cook until brown and crispy, 3 to 4 minutes per side. Eat the first pancake to make sure the potato mixture is seasoned perfectly. Season again, if needed.
  • Working in batches, make and cook all the pancakes, blotting on paper towels and seasoning with salt. Hold the pancakes on a sheet tray in the oven to keep warm until serving.
  • For the lamb loin with whole-grain mustard aioli: Sprinkle the lamb with salt and brush with whole-grain mustard. Coat a large saute pan with oil over medium-high heat. When the oil starts to shimmer, add the lamb and sear on all sides, being careful not to burn the brown bits on the bottom of the pan. Cook until a thermometer reads 135 degrees F when inserted into the thickest part of the loins. Transfer to a small sheet tray and tent with aluminum foil. Allow to rest at least 10 minutes.
  • Combine the mustard, mayonnaise, chives and parsley in a medium glass mixing bowl.
  • Thinly slice the lamb. Place a dollop of the aioli on top of the boxty, and top with a slice of lamb and another dollop of the aioli.

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