GARLIC MAYONNAISE AIOLI RECIPES

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AIOLI | EGGS RECIPES | JAMIE OLIVER RECIPES



Aioli | Eggs recipes | Jamie Oliver recipes image

This flavoursome aioli recipe has a gorgeous garlic kick – perfect for dunking a good chip!

Total Time 10 minutes

Yield 10

Number Of Ingredients 8

½ small clove garlic peeled
sea salt
freshly ground black pepper
1 large free-range egg yolk
1 teaspoon Dijon mustard
285 ml extra virgin olive oil
285 ml olive oil
lemon juice to taste

Steps:

    1. Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and any extra flavours (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.
    2. Try this: Lemon -or basil- flavoured aioli is good with salads, all types of fish, and in seafood soups. It's also great with roasted fish, chicken or pork, and is a classic with salmon.

Nutrition Facts : Calories 500 calories, FatContent 55.3 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 0.4 g protein, CarbohydrateContent 0.1 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 0.5 g salt, FiberContent 0 g fibre

BEST GARLIC AIOLI RECIPE - HOW TO MAKE GARLIC AIOLI



Best Garlic Aioli Recipe - How to Make Garlic Aioli image

Wondering how to make garlic aioli from scratch? It's not hard at all! If you have egg yolks, garlic, lemon juice and olive oil, then you're on your way!

Provided by Erin Merhar

Categories     dinner party    appetizers    eggs

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 1-2 cups

Number Of Ingredients 8

2 large pasteurized egg yolks
2 garlic cloves, chopped
1 tsp. Dijon mustard
2 tbsp. lemon juice
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 c. vegetable oil
1/2 c. olive oil

Steps:

  • Using a large whisk, combine the egg yolks, garlic, Dijon mustard, lemon juice, 1 teaspoon water, salt and black pepper in a medium bowl.
  • Roll up a kitchen towel and wrap it around the base of the bowl to stabilize it. While whisking constantly, add a few drops of vegetable oil to the egg mixture. Continue adding drops and whisking until the mixture starts to thicken. If the mixture looks well combined, begin to add the vegetable oil in a thin stream, always whisking. Continue with the olive oil. Serve immediately, or cover and refrigerate for up to 4 days. 

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