r/GarlicLovers
▲ 32 r/GarlicLovers
I Made Homemade Garlic Aioli!
Homemade Garlic Aioli
Ingredients
3 large garlic heads
1/2 cup plus 2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided, plus more to taste
2 large egg yolks, at room temperature
1/2 teaspoon Dijon mustard
1/2 cup avocado oil
1 teaspoon water, if needed
2 tablespoons fresh lemon juice
Preheat oven to 400°F. Slice top of garlic heads, just enough to expose as many cloves as possible. Remove 1 clove, and set aside.
Drizzle and coat garlic heads with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt. Wrap garlic heads
tightly with aluminum foil; bake directly on oven rack until garlic is roasted and soft (check consistency with a fork), about 50 minutes.
Remove garlic heads from oven. Carefully unwrap, and let cool until easy to handle, about 15 minutes. Squeeze out roasted garlic cloves; discard the skins.
Sprinkle roasted garlic cloves with remaining 1/4 teaspoon salt; crush cloves using a mortar and pestle or the back of a knife into a smooth paste.
Mince reserved raw garlic clove.
Whisk together garlic paste, minced raw garlic, egg yolks, and Dijon in a large glass bowl. Stabilize the bowl with a kitchen towel to hold it in place. Pour grapeseed oil and remaining 1/2 cup olive oil into a spouted 1-cup measuring cup. Whisking constantly, very slowly add oil mixture into garlic mixture in drizzles, making sure the oil emulsifies before adding more. If aioli gets too thick, add 1 teaspoon water to loosen it up, then continue mixing. Whisk in lemon juice and additional salt to taste.
To Make ahead:
Roast the garlic up to two days in advance, and refrigerate it in an airtight container. The finished aioli can be prepared ahead and stored tightly covered in the refrigerator; stir before serving, and consume within two to three days, as it contains raw egg yolks.
*Not my photo. It’s from the recipe I used. I put this on a burger and then ended dipping cooked green beans in it!!
u/KarinsDogs — 3 days ago
▲ 7 r/GarlicLovers
I Made My Own Garlic Dry Rub!
Looking for a dry rub for steak, pork, fish or poultry? I made this over last weekend!
Add all this to a bowl and mix with a whisk then store in an airtight jar! I keep my empty spice jars!
* 2 tbsp kosher salt
* 1½ tbsp coarse black pepper
* 2 tbsp garlic powder
* 1 tbsp onion powder
* 2 tsp paprika
* 1 tsp coriander
* 1 tsp dried dill
* ½ tsp mustard powder
It will keep for 6–12 months.
u/KarinsDogs — 4 days ago
Garlic "bread" pancakes - anyone done this?
Came to me in a dream. I am the camp cook, and I want something to go with spaghetti and meatballs. I come up with this idea for a garlic bread pancake.
- Make a savory batter with traditional garlic bread spices and herbs.
- Pour two identically-sized pancakes on the griddle that has lots of olive oil and ghee on it.
- Add grated Parmesan and mozzerella one of them.
- Instead of flipping both over, you flip the one without cheese onto the one with. Then the cheese melts in the middle.
- Serve it forth.
Anyone made something like this or seen a recipe?
u/rainbowkey — 8 days ago
▲ 5 r/GarlicLovers
Zucchini Garlic Butter Spaghetti!
More Vegetables to use from the garden!
Zucchini Garlic Butter Spaghetti
SERVINGS: 2 GENEROUSLY OR 4 Small Portions
1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste
8 ounces spaghetti, cooked al dente
1 cup pasta water, reserved
1 1/4 pounds zucchini, trimmed, coarsely grated
6 tablespoons unsalted butter
6 garlic cloves, minced
1/4 teaspoon red pepper flakes, or more to taste (optional)
1/2 cup grated parmesan
Handful fresh basil leaves, cut into thin ribbons
Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside.
Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.
Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes. Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen.
Toss in half of the parmesan and basil and mix, then transfer to a serving bowl. Finish with remaining parmesan and basil.
u/KarinsDogs — 7 days ago
▲ 46 r/GarlicLovers
1 clove of Elephant Garlic
One clove of Elephant Garlic from my grandma’s garden! I used it in my breakfast this morning—super yummy!
u/ChanceDatabase7202 — 13 days ago