It seems that many home cooks feel stymied when it comes to making sauces that pair with meat or fish, poultry or vegetables. Aioli, in many cases could be the easy, delicious solution. This Provencal garlic mayonnaise is traditionally made with a mortar and pestle, but I use a food processor to speed up the preparation.
In France, it is served in the middle of a large platter (either room temperature or chilled), surrounded by cooked, room-temperature vegetables — such as new potatoes, baby artichokes, eggplant and green beans. Fish, usually salt cod, and hard-cooked eggs are also included.
Over the past several years, aioli has become de rigueur as a topper for everything from hamburgers to grilled oysters. I like to add pureed roasted red bell pepper because of the flavor boost it brings to the sauce. Most often I serve it atop crab cakes that are either homemade or store-bought.
For a spicy, slightly smoky version, I like to add a spoonful of pureed chipotle chilies (chipotles are smoked, red jalapeños). Small cans of chipotles are sold in some supermarkets in the Latin American specialty section, or in Latin American markets. The chilies are packed in a tomato-based adobo sauce. I puree the adobo sauce and the chilies together in a small food processor.
The leftover chipotle puree can be frozen for future use. Or to top seafood, add minced fresh herbs (such as minced basil or parsley) and a pinch of minced lemon zest (colored portion of peel).
Many recipes call for making mayonnaise from scratch. This simplified version uses store bought mayo.
Cheater’s Aioli à la Food Processor
Yield: About 1 1/4 cups
INGREDIENTS
3 large garlic cloves, peeled
1/2 large roasted, seeded red bell pepper, available in jars at most supermarkets
1 cup mayonnaise
Pinch of ground cayenne pepper
PROCEDURE
1. With the motor running on a food processor fitted with the metal blade, add garlic. Once garlic is minced, add roasted red bell pepper; process until pureed. Add 1 cup mayonnaise and pinch of cayenne pepper.
2. Process until well-combined, scraping down sides of bowl if necessary. Refrigerate, airtight, up to 2 days.
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
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May 23, 2021 at 01:19AM
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Recipe: Enliven almost any dish with ‘homemade’ garlic aioli - The Whittier Daily News
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