Aioli Sauce Garlic Sauce Garlic Mayonnaise Recipe

Ingredients

  • 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.
  • I would just like to show that you can create many things from this simple mayo.
  • I have used different versions for sandwich spreads: mayo, garlic,cheese, horseradish, and chopped peppers.
  • Aioli, horseradish for an appetizer on crackers with slices of beef or whatever else you can come up with.
  • Aioli Recipe
  • 2 teaspoons crushed garlic, or more if you wish
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt pinch of pepper
  • 1 cup olive oil (or vary the oil for different flavors)
  • 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).
  • 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.
  • Different Dips and dressings:
  • 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.
  • 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.
  • Open Face lobster Club with Citrus Aioli:
  • 1 ripe avocado
  • 1/2 lemon -- juiced
  • 12 slices brioche or challah ( a Jewish braided bread served on Holidays)
  • 2 (1 1/4 pound each) lobsters -- steamed, tail and claw meat removed
  • 1/2 cup mayonnaise
  • 1 clove garlic -- finely chopped
  • 1 teaspoon each grated lime -- lemon, and orange rinds
  • 1 tablespoon orange juice
  • 3 slices bacon -- cooked until golden and crumbled
  • Set the oven at 350 degrees. Have on hand a rimmed baking sheet.
  • Halve the avocado, remove it from the peel, and cut each half into 12 wedges to make 24 pieces. Sprinkle them with lemon juice.
  • 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.
  • Cut the lobster meat into 24 large pieces.
  • orange Aioli beef Salad:
  • orangE AIOLI
  • 1/2 cup mayonnaise
  • 4 cloves garlic --minced or pressed
  • 1 teaspoon Grated orange rind
  • 3 tablespoons orange juice
  • SALAD
  • 2 cups Boneless roast beef, slivered
  • 1 cup fennel or celery -- diagonally sliced
  • 15 ounces Can cannellini beans, drained
  • 8 small romaine lettuce leaves washed & crisped
  • 1 bunch radishes
  • GARNISH
  • 1 small Orange; quartered
  • Italian parsley sprigs
  • 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.
  • 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.
  • Top individual servings with aioli and squeeze on orange juice, if desired. Makes 4 servings
  • 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.
  • Apple Chutney:
  • 1 Whole onions -- minced
  • 1 Whole lemon -- seeded and chopped
  • 1 teaspoon garlic -- minced
  • 5 cups green apples -- peel & chop
  • 1 1/2 cup raisins, Seedless
  • 2 Whole red bell pepper -- chopped
  • 1/4 cup ginger Root -- chopped
  • 2 1/4 cups brown sugar
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 cups cider vinegar
  • 1 teaspoon mustard seed
  • Combine all in saucepan, simmer for at least 2 hours. makes 15 servings.
  • Cherry Chutney:
  • 1/2 cup water
  • 1/2 cup honey or maple syrup
  • 1/2 cup cider vinegar
  • 1 cup chopped onions
  • 1 bell pepper (any color), chopped
  • 2 cups dried cherries
  • 2 tablespoons grated orange peel
  • 1 teaspoon curry powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper, or more if desired
  • 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
  • Ruby tomato Chutney:
  • 2 cans whole tomatoes, drained, reserving liquid
  • 1 1/2 cup cider vinegar
  • 1 large onion, chopped
  • 1 1/2 tablespoon slivered ginger
  • 5 cloves garlic, minced
  • 1 tablespoon mustard seeds
  • 2 cups sugar
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup raisins
  • 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.
  • Just a few Different Recipes showing how the Aioli can be used and how it can changed to make it your own.
  • 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
  • if you have any ideas pass them along please.

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