Stonewall Kitchen Roasted Garlic Aioli Recipes

Take the whole heads of garlic and cut the tops off to expose the garlic cloves.

Stonewall kitchen roasted garlic aioli recipes.

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. You can get the roasted garlic aioli from stonewall kitchen for 7 95 or as part of a three pack with horseradish and lemon herb aioli for 18 85 that is of course unless i have eaten them. 15 chicken thigh recipes for the instant pot this collection of top rated recipes highlights this versatilty featuring chicken thighs with international accents from chicken curry to cacciatore chicken teriyaki to chicken tagine biriyani and butter chicken and much more. Cut eggs in half lengthwise.

Add aioli salt and pepper. Get it in our aioli collection. Place on a large piece of aluminum foil and drizzle lightly with olive oil and. Remove egg yolks to a small bowl.

Preheat the oven to 425 degrees f. The bright lemon flavor of the aioli is enhanced with just the right touch of garlic dill and tarragon. Older eggs are best to use when making hard boiled eggs they will peel easier. 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.

Find a recipe for any dish course appetizer or drink that has been prepared using our award winning specialty food products by stonewall kitchen. Our classic roasted garlic aioli is the ideal spread for true garlic lovers. This fiery spread delivers tongue tingling heat that s ever so slightly tempered by its creamy mayonnaise base. If dry add more aioli or mayonnaise.

Creamy and versatile our lemon herb aioli makes a wonderful sauce for all kinds of fish. Once eggs are cooled peel off shells. Serve this fresh flavored aioli with crab cakes salmon or warm it and spoon over sautéed asparagus. Traditional aioli is a garlic heavy homemade olive oil mayonnaise popular in the south of france.

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. Mix until smooth and uniform.