Stonewall Kitchen Roasted Garlic Aioli Recipes

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Stonewall kitchen roasted garlic aioli recipes.

Traditional aioli is a garlic heavy homemade olive oil mayonnaise popular in the south of france. The only problem with it is that it features raw garlic which is simply too much. Cut eggs in half lengthwise. The bright lemon flavor of the aioli is enhanced with just the right touch of garlic dill and tarragon.

Mix until smooth and uniform. Find a recipe for any dish course appetizer or drink that has been prepared using our award winning specialty food products by stonewall kitchen. Remove egg yolks to a small bowl. Older eggs are best to use when making hard boiled eggs they will peel easier.

Stonewall kitchen roasted garlic aioli 10 25 ounce our classic roasted garlic aioli is the ideal spread for true garlic lovers versatile topping that is perfect for dipping french fries fresh veggies or for mixing into your favorite potato salad recipe substitute for mayonnaise in deviled eggs. Place on a large piece of aluminum foil and drizzle lightly with olive oil and. Get it in our aioli collection. To add some serious spice to this aioli we turned to the ghost pepper which at one point ranked as the world s hottest chili.

If dry add more aioli or mayonnaise. Once eggs are cooled peel off shells. Add aioli salt and pepper. Our classic roasted garlic aioli is the ideal spread for true garlic lovers.

Creamy and versatile our lemon herb aioli makes a wonderful sauce for all kinds of fish. The creamy mayonnaise base is blended with slow roasted garlic and a touch of mustard to make a versatile topping that is perfect for dipping french fries fresh veggies or for mixing into your favorite potato salad recipe. It s delicious on pretty much anything but particularly well suited for brightening up boiled or roasted potatoes as pictured here hard boiled eggs roast chicken and steamed or grilled vegetables of all sorts. Preheat the oven to 425 degrees f.

Spoon or pipe egg yolk filling into each white. This fiery spread delivers tongue tingling heat that s ever so slightly tempered by its creamy mayonnaise base.