aioli « Tag

Posted on 22 November 2011 by

Grilled chicken sandwich with tomato-lemon-rosemary aioli

By David Harbilas

Aioli is one of the most versatile sauces, but it seems like its applications are limited because it’s a cold sauce.

Essentially a mayonnaise, aioli can be enriched with any number of things–herbs, roasted garlic, pureed roasted peppers, and, of course, tomatoes.

As with most aiolis this one is used in a sandwich, though it can easily be used as a condiment for raw or roasted vegetables, cold poached fish or roast beef, chicken, pork, or lamb.

The rosemary can also be substituted for any of a number of herbs, but I like the way it pairs with lemon.

Serves 2

Posted on 24 May 2011 by

Grilled Chicken Sandwich with Roasted Tomato-Rosemary Aioli

By David Harbilas

Aioli is a very versatile sauce that seems to scare some people.

Perhaps the notion of using raw eggs as a base for a sauce is off-putting, or perhaps it’s the precarious process of making an emulsified sauce.

It really requires little effort and is a much more forgiving sauce than people realize, and it holds a little better when something else is pureed into it.

Roasted tomatoes give it a meaty, sweet flavor and a little more texture than a regular mayonnaise.

Serves 2

Posted on 20 February 2011 by

Tomato-Fennel Aioli

By David Harbilas

Chunky aioli sauces are not often appealing, especially considering that their purpose is often to be spread on a sandwich.

This aioli makes use of a smooth roasted tomato and fennel puree, balancing the vinegar of the aioli with a sweet quality.

The sauce goes well with fish, chicken, and beef, as well as roasted or raw vegetables as a dip.

Makes 2 cups of aioli

  • 1 cup aioli or store-bought mayonnaise
  • 3 plum tomatoes, cut in half lengthwise
  • 1 head of fennel, sliced
  • Juice of ½ lemon
  • 1 tablespoon honey Read the rest of this entry »
Posted on 11 July 2010 by

Grilled Vegetable Sandwich with Roasted Tomato Aioli

tomato-sandwichBy David Harbilas

Tomatoes obviously pair well with other vegetables, but few seem to think of using them in spreads.

The sweetness of roasted plum tomatoes adds depth to aioli, the Provencal garlic mayonnaise, making a boring vegetable sandwich something memorable.

The sauce also works well with grilled chicken and fish.

Makes about 2 cups of aioli

for the aioli:

  • two plum tomatoes
  • 1 clove garlic, chopped
  • 2 egg yolks
  • about 1 ½ cups vegetable oil
  • about ¼ cup cold water
  • juice of 1 lemon Read the rest of this entry »

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