#aioli

Classic French Aioli recipe.

This recipe makes a tasty appetizer or side dish for any event by combining the nutty taste of roasted Brussels sprouts with a creamy garlic aioli dip.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup mayonnaise. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1/2 teaspoon Dijon mustard. 1/4 teaspoon paprika.

Instructions: Preheat oven to 400F 200C. In a bowl, toss Brussels sprouts with olive oil, salt, and pepper. Spread Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes until golden brown and crispy. Meanwhile, in a small bowl, mix mayonnaise, minced garlic, lemon juice, Dijon mustard, and paprika to make the aioli dip. Once Brussels sprouts are roasted, transfer them to a serving plate and serve alongside the garlic aioli dip. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Garlic butter parmesan fries with garlic aioli

Ingredients

For the fries

2 lb russet potatoes, cut into even sticks (1/2 inch thick).

Ice Cold water (for soaking)

1 tbsp corn starch Salt to taste

Neutral oil ( for deep frying )

For Garlic Parmesan Coating:

3 cloves of garlic, finely minced

3 tbsp butter

1/2 cup freshly grated

Parmesan cheese

Freshly chopped parsley, for garnish

Salt and black pepper to taste

For garlic aioli

1/2 cup mayonnaise

1 tsp Dijon mustard

1 tbsp lemon juice

1 tbsp sautéed minced garlic

1 tbsp olive oil

Method:

Soak the potatoes in cold water for at least 30 minutes. Drain and dry them completely with a clean towel. Once dried, lightly coat them with corn starch and salt.

Heat oil to 325°F. Fry the potatoes in small batches for 4–6 minutes until they look soft and pale, not browned. Remove them and drain on a rack or paper towels. Let them rest for 10–20 minutes.

Increase the oil temperature to 400°F. Fry the potatoes again in batches for 2–4 minutes until they are golden and crisp. Drain them and immediately season them lightly with salt.

In a pan, melt butter over low heat.

Add minced garlic and cook for 30–60 seconds (don’t brown it). Toss the hot fries in the garlic butter. Add grated Parmesan cheese and toss again until the fries are evenly coated. Finish with parsley and black pepper.

For the garlic aioli:

This recipe makes a tasty appetizer or side dish for any event by combining the nutty taste of roasted Brussels sprouts with a creamy garlic aioli dip.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup mayonnaise. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1/2 teaspoon Dijon mustard. 1/4 teaspoon paprika.

Instructions: Preheat oven to 400F 200C. In a bowl, toss Brussels sprouts with olive oil, salt, and pepper. Spread Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes until golden brown and crispy. Meanwhile, in a small bowl, mix mayonnaise, minced garlic, lemon juice, Dijon mustard, and paprika to make the aioli dip. Once Brussels sprouts are roasted, transfer them to a serving plate and serve alongside the garlic aioli dip. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

This recipe makes a tasty appetizer or side dish for any event by combining the nutty taste of roasted Brussels sprouts with a creamy garlic aioli dip.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup mayonnaise. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1/2 teaspoon Dijon mustard. 1/4 teaspoon paprika.

Instructions: Preheat oven to 400F 200C. In a bowl, toss Brussels sprouts with olive oil, salt, and pepper. Spread Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes until golden brown and crispy. Meanwhile, in a small bowl, mix mayonnaise, minced garlic, lemon juice, Dijon mustard, and paprika to make the aioli dip. Once Brussels sprouts are roasted, transfer them to a serving plate and serve alongside the garlic aioli dip. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

The zucchini curly fries go well with the crispy baked eggplant sandwiches in this tasty and healthy meal. The garlic basil aioli gives the sandwiches a big flavor boost. This is a tasty dish that's great for any event.

Ingredients: 2 medium eggplants, sliced into rounds. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 2 eggs, beaten. 4 whole wheat burger buns. 1 large zucchini, spiralized into curly fries. 1/2 cup mayonnaise. 2 cloves garlic, minced. 10 fresh basil leaves, finely chopped. Salt and pepper to taste. Olive oil for drizzling.

Instructions: Turn on the oven and heat it up to 400F 200C. Put breadcrumbs and Parmesan cheese in a shallow bowl. Put slices of eggplant into beaten eggs, and then cover them with the breadcrumb mixture. Put them on a baking sheet that has parchment paper on it. They should be baked for 20 to 25 minutes, or until they are golden brown and crispy. Be sure to make the curly zucchini fries while the eggplant is baking. Sprinkle some olive oil over them and salt and pepper to taste. Put them on a different baking sheet. After taking the eggplant out of the oven, raise the heat to 425F 220C and bake the zucchini fries for 15 to 20 minutes, or until they are golden brown. Put mayonnaise, minced garlic, and chopped basil in a small bowl. This will make the garlic basil aioli. Add pepper and salt to taste. Put a crispy slice of eggplant on the bottom half of each bun before putting the sandwiches together. Add a big spoonful of garlic basil aioli and the top half of the bun on top. Zucchini Curly Fries should be served with the Baked Eggplant Sandwiches. Have fun!

Prep Time: 20 minutes

Cook Time: 45 minutes