- I have used several forms of this mayonnaiseI 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)
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 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.
12 wedges to make
24 pieces. Sprinkle them with lemon juice
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 juiceMix 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 radishesGarnish 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
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
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
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.
