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Category: Sauces, Stock & Gravy

Aioli

Aioli

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Yield: 4

Serious Eats

Classic aioli is made with nothing but garlic and olive oil pounded in a mortar and pestle. Our updated version uses egg yolks to help bind the sauce along with a hand blender to make it 100% foolproof and extremely quick.

  • 1whole egg
  • 4medium cloves garlic, minced
  • 2tsp juice from 1 lemon
  • ½cup canola, vegetable, or light olive oil
  • ½cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Place egg, garlic, and lemon juice in the bottom of an immersion blender cup. Pour canola (or vegetable or light olive) oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.

Finish:

Transfer aioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to two weeks.

Special equipment:

Immersion blender with a cup that just fits its head

Notes:

Use the best quality extra-virgin olive oil you can find but do not be tempted to add it directly to the hand blender cup—it will turn bitter. If you don’t have an immersion blender with a cup, you can make the aioli in a food processor. Combine the egg, garlic, and lemon juice in a food processor. With the machine running, slowly drizzle in the canola or light olive oil, scraping down the sides as necessary. Transfer the half-finished aioli to a bowl and proceed with finish.

Lobster Ravioli Sauce

Lobster Ravioli Sauce

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Yield: 2

Adapted from: https://laurenfromscratch.com/lobster-ravioli-cream-sauce/#recipe

Easy, decadent, and creamy lobster ravioli sauce, ready in only 20 minutes! It’s the perfect sauce for your homemade or store-bought lobster ravioli.
Prep: 5 Cook: 15

  • 1TBS unsalted butter
  • 1shallot
  • 2cloves fresh garlic
  • 1tsp tomato paste
  • ⅓cup white wine
  • 1cup heavy cream
  • 2oz freshly grated parmesan cheese (about 1 cup when finely grated)
  • ¼tsp dried tarragon
  • ⅛tsp paprika
  • salt and pepper to taste
  • 9oz lobster ravioli
  • fresh parsley or basil (optional garnish)

Set a large pot of well salted water to boil. Finely dice shallot, mince garlic, and finely grate parmesan cheese. Measure other ingredients.

Sauté:

Heat a saucepan over medium-low heat and melt butter. Sauté shallots for about 5 minutes until softening and translucent. Add garlic and cook another minute while stirring.

Caramelize:

Add tomato paste and cook for 1-2 minutes while stirring until it darkens.

Deglaze:

Deglaze with white wine and cook for another 2 minutes, allowing the alcohol to burn off.

Simmer:

Slowly stir in heavy cream. Add tarragon, paprika, and parmesan cheese. Simmer on low until sauce reaches desired consistency, for about 5 minutes. Add salt and pepper to taste.

Boil:

While sauce is reducing, boil ravioli according to package directions. Transfer ravioli to the cream sauce with a splash of pasta water as needed.

Serve:

Serve hot. Garnish with fresh chopped parsley, basil, or extra additions as desired.