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.
Time 5m Yield 1 cup Number Of Ingredients 5 Steps:
In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.
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.
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.)
Time 5m Yield 1 cup Number Of Ingredients 0 Steps:
Combine 1 cup mayonnaise, 1/2 teaspoon each chili powder and ground cumin, 1 minced garlic clove and salt and pepper to taste in a medium bowl; mix until smooth.
Time 15m Yield 24 Number Of Ingredients 9 Steps:
Bring a saucepan of water to a boil. Prepare a bowl of ice water and have it standing nearby. Place basil leaves into boiling water and blanch until leaves are bright green and slightly soft, about 10 seconds. Remove basil leaves with a fine mesh strainer and place into ice water to stop the cooking process. Drain basil, wrap in a paper towel, and gently squeeze to remove excess moisture. Place egg yolks into a container with a base slightly larger than the base of a stick blender, such as a measuring cup or large beer glass. Add garlic, lemon juice, salt, cayenne pepper, black pepper, basil leaves, and Dijon mustard to egg yolks. Pour vegetable oil over the top. Push stick blender all the way to the bottom of the container. Pulse blender 6 or 8 times, about 1 second per time, until mixture begins to emulsify on the bottom. Once mayonnaise begins to form, raise the stick blender slightly in the container and continue to blend until all oil has run through the blender, mayonnaise is thick, and basil is finely chopped, 10 to 20 more seconds. Taste and adjust seasonings. Transfer to a bowl. Mayonnaise will keep, refrigerated, for 2 to 3 days.
Time 5m Yield 8 Number Of Ingredients 5 Steps:
Mix mayonnaise, mustard, and salt together in a bowl. Stir in lemon juice and garlic.
Yield 2 cups of dip, 4 serving(s) Number Of Ingredients 4 Steps:
Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly. Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill. SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato Skins, Roast Beef, Turkey
Time 10m Yield Serves 4 Number Of Ingredients 6 Steps:
Start by separating the yolks from the whites and placing the yolks in a large bowl. Be sure not to get any white in with the yolks. Add the white wine vinegar, the dijon mustard, seasoning and the minced garlic. To mince the garlic use a garlic press or by using a grater. After adding the garlic whisk the mixture until it has become smooth. At this point you may consider getting somebody pour the oil into the bowl whilst you are whisking as you do not want your emulsion to split. Start trickling the oil into the egg yolks very slowly and constantly whisking. Don’t stop whisking whilst you are pouring the oil into the bowl. After you have poured all of the oil into the mixture you should be left with your homemade mayonnaise. You may need to add more salt or pepper depending on what flavour you are looking for. Your mixture should be smooth and look rather similar to normal mayonnaise. Finally add in 1 tbsp of water to the mixture and transfer the mayonnaise to an empty jam jar which has been thoroughly washed and dried. The mayonnaise should keep for up to 4 days in your refrigerator.
Time 1h15m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts. Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes. Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes. Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.
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.
Number Of Ingredients 5 Steps:
Combine all ingredients in a small bowl. Refrigerate for at least 1 hour before serving with grilled vegetables.
Time 5m Yield 12 Number Of Ingredients 8 Steps:
Place egg, coconut oil, olive oil, garlic, lemon juice, vinegar, mustard, and salt into a wide mouth jar. Using an immersion blender, blend until ingredients begin to emulsify, 30 to 45 seconds.
Yield Makes about 1 cup Number Of Ingredients 5 Steps:
Pulse basil, garlic, salt, and cayenne in a food processor until finely chopped. Add mayonnaise and blend until smooth. Chill, covered, 1 hour (for flavors to develop).
Time 30m Yield 1 cup Number Of Ingredients 8 Steps:
Place garlic and oil in small baking dish; stir well. Bake at 300F for 30 minutes or until garlic is soft and golden. Cool to room temperature. Place garlic mixture, lemon juice, and Worcestershire sauce in container of blender.Process until smooth. Add mayonnaise and remaining ingredients, process until smooth.
Time 50m Yield 8-10 serving(s) Number Of Ingredients 3 Steps:
Slice the head off the the top of a garlic clove, about a half inch from the top. Drizzle olive oil and, salt and pepper over the top. Wrap loosely in foil like a pouch so it has room to steam/roast, 400F for 45 minutes. Wrap the bottom in the leftover foil and squeeze out the roasted garlic, be careful as it is extremely hot. By the time you mash it up, it will lose a lot of it’s heat. Squash, smash and mince the garlic up with a knife, I make it a paste, lightly salt the garlic and whisk with 1/2 cup of your favorite mayo. Done. *Will last for 2-3 weeks refrigerated, mine always runs out in about a week ;-).
Time 5m Yield 1/3 cup, 8 serving(s) Number Of Ingredients 4 Steps:
Mix mayonnaise, garlic, green onion and fresh ground pepper together. Let rest for a few minutes. Refrigerate whatever you don’t use right away.
Yield Makes about 2 cups Number Of Ingredients 8 Steps:
Coarsely chop garlic, and gather into a pile. Sprinkle with a pinch of salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you. Repeat until a paste forms; place in a small bowl. Add boiling water and let stand 1 minute. If mixture is still chunky, strain through a fine mesh sieve and discard any chunks; set aside. Whisk together vinegar, lemon juice, 1 teaspoon sea salt, and dry mustard in a nonreactive bowl until salt and mustard are dissolved. Add egg yolks and beat until smooth. Add oil, drop by drop, and then in a slow, steady stream, whisking constantly until emulsified. Stir in garlic paste. If mayonnaise seems too thick, add a little more hot water until desired consistency is reached.
