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Whole Grain Mustard Aioli Recipe

Whole Grain Mustard Aioli Recipe

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  • 1 garlic clove

  • 1/4 teaspoon coarse kosher salt

  • 1 cup mayonnaise

  • 2 tablespoons coarse-grained Dijon mustard

  • 1 tablespoon fresh lemon juice

Recipe Preparation

  • Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt). Transfer garlic mixture to small bowl. Mix in all remaining ingredients. Season with salt and pepper. DO AHEAD Can be made 2 days ahead. Cover tightly and refrigerate.

Reviews Section

  • 1 whole egg
  • 4 medium cloves garlic, minced
  • 2 teaspoons juice from 1 lemon
  • 1/2 cup canola, vegetable, or light olive oil oil
  • 1/2 cup 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. (For food processor instructions, see note).

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.

For the turkey sausage:

Preheat oven to 400°F. In a medium bowl mix together the ground turkey, garlic, fennel seed, chili flake, oregano and salt.

Divide the sausage mixture into 4 portions. Form each portion into a 1-inch thick log and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.

For assembly:

Lay the puff pastry out flat and roll out slightly and cut into four equal sized squares.

Remove sausage logs from plastic wrap. Place a log of sausage onto each of the puff pastry squares leaving room above and below the sausage. Gently roll the puff pastry over the sausage. Cut the puff pastry 1/4-inch above and below the sausage. Use a fork to pinch the edges shut.

Brush the sausage roll with egg yolk and sprinkle the tops with Maldon salt and fennel seed. Bake for 10-12 minutes until golden.

For the mustard aioli:

In a small bowl, whisk together all the ingredients.

For serving:

Slice each sausage roll into 4-5 pieces and serve along side whole grain mustard aioli.


    1. 1. Whisk together the mayonnaise, garlic, and both mustards in a small bowl season with salt and pepper. Cover the aioli and refrigerate for at least 30 minutes and up to 1 day.
    2. 2. Put the potatoes in a pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil over high heat and cook until a skewer inserted into the center of a potato meets some resistance, 15 to 20 minutes. Drain well and let cool slightly.
    3. 3. Heat your grill to medium for direct grilling.
    4. 4. Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill until golden brown on all sides, about 8 minutes.
    5. 5. Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.

    Reprinted with permission from Bobby Flay's Barbecue Addiction by Bobby Flay with Stephanie Banyas and Sally Jackson, © 2013 Clarkson Potter

    Bobby Flay, a New York Times bestselling author, is the chef-owner of six fine-dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and numerous Bobby's Burger Palaces. He is the host of many popular cooking shows on Food Network, from the Emmy-winning Bobby Flay's Barbecue Addiction, Grill It! with Bobby Flay, and Boy Meets Grill, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star.

    How to make Garlic Aioli Video

    Did you know? Health Benefits of this Recipe!

    Not only is garlic appetizing, it’s also extremely good for you! A member of the onion family, garlic is low in calories but high in vitamins and nutrients such as Manganese, vitamin B6, Calcium, Potassium, Iron, and more. This means that garlic can be used to prevent and reduce symptoms of illnesses like the flu and colds. In addition, it can reduce blood pressure, improve cholesterol levels, improve bone health, and so much more!

    Given the long list of health benefits included in garlic alone paired with the benefits of the healthy fats in egg yolks and olive oil, this Garlic Aioli recipe is a super healthy addition to your diet.

    Homemade Whole Grain Spicy Beer Mustard

    As I was take inventory of the contents of my fridge, I realized with horror that we had no mustard. What? No mustard in the house? Are you FREAKING KIDDING ME! Sorry for the shouting, but really? You gotta have mustard in the house. Time to make some. Sure, you can rush out and purchase your favorite brand from the store, but why not make your own? The great thing about making your own mustard is you can include all the flavors you want. Add in those ingredients you&rsquoll never find in the store, like 7-Pot peppers. Yes! Talk about heat.

    I&rsquove seen hot mustards at the local grocer, but you can&rsquot get the proper heat levels that I prefer. Not that you MUST make this with superhots. You can easily substitute the 7-Pot chili peppers for something milder, like habaneropeppers, which have their own fiery heat level, or even lower, like serrano peppers or even milder jalapeno peppers. Truly, this is a homemade mustard made with whole mustard grains that can be adapted to whatever you prefer, but please do not forget the beer.

    A good IPA with a decent hop level is ideal here. The flavor of the beer permeates the final product. It&rsquos not overpowering in any way, but distinctive. When it comes to the chili peppers, you can of course use fresh pods, but dried pods work just as well to bring the heat and taste. Frozen will work just fine, too, so if you&rsquove preserved your pepper harvest in the freezer this year, like we did, you can make this recipe anytime of the year. Great thing! Because we are always running out of mustard around here.

    What can you do with mustard, you ask? Aside from being one of the best condiments on the planet, great for spreading over brats and burgers and anything else from the grill, you can use it as a base for marinades and other sauces. Try this South Carolina Mustard BBQ Sauce that is rich with mustard. One of my favorites. Or this Sweet and Spicy Honey Mustard Pretzel Dip. Or, try these other homemade mustard recipes:

    The Best Veggie Burger with Grainy Mustard Aioli​

    Finding a good veggie burger that doesn’t taste like a mouthful of black beans or chopped veggies is hard. Most of them fall apart as you eat them and don’t give you that smoky umami flavor you are looking for.

    However, I did a bit of recipe testing and not to toot my own horn, but I nailed it. This burger will NOT fall apart and it has a delicious smokey, hearty flavor. Slathered with a tangy whole grain mustard aioli and vegan cheese…I mean can it get better than that?

    This burger can either be baked or grilled, however, I recommend doing both! Baking it will ensure a fully cooked, but still chewy inside. And grilling it on the stovetop will create that perfect caramelized surface and beautiful grill marks!

    If you want it oil-free, then yes just baking it will do the job!

    I topped these babies with a generous smothering of my mustard grain aioli, Chao Creamy Original cheese, tomato, red onion, smashed avocado, and sprouts. All the perfect fixings!

    Veggie Burger with Grainy Mustard Aioli

    By: Taavi Elizabeth Makes: 5 burger patties

    • 1 15 oz. can black beans
    • 1/4 cup fresh parsley
    • 1/4 diced white onion
    • 1/4 cup diced cremini mushrooms
    • 1 1/2 cups cooked quinoa (I cooked mine w/ veggie broth)
    • 1 tsp apple cider vinegar
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • Dash of chili powder
    • Dash of chili flakes (optional)
    • 1 tsp cumin
    • 1/2 tsp paprika
    • 1/4 tsp salt (or to taste)
    • 1 tsp tomato paste
    • 1/4 tsp liquid smoke
    • 1 tsp Worcestershire sauce (make sure it’s vegan, it often contain anchovies)
    • 1/2 cup vital wheat gluten*
    • BBQ sauce
    • 1/2 cup vegan mayo
    • 2 tbsp whole grain mustard
    • 1/2 tsp sriracha
    • 1/2 tsp maple syrup
    • 1/2 tsp apple cider vinegar
    1. Whisk together all aioli ingredients in a small bowl. Set aside in the refrigerator.
    2. Preheat oven to 400 degrees and line a baking sheet with silicone baking mat or parchment paper.
    3. In a small skillet, heat up a small amount of oil. Add white onion and mushrooms. Saute for 3-4 min. or until onions are translucent and mushrooms have lost most of their moisture.
    4. In a food processor add all ingredients, including sauteed onions and mushrooms. Process until thoroughly combined, leaving a few small chunks of black beans for texture. Add mixture to a large bowl.
    5. In the large bowl, add vital wheat gluten and stir in completely until a slightly thick dough forms. You should easily be able to mold them into patties. Taking 1/3 cup of the dough mold them into patties and spread them out evenly on baking sheet. Bake for 20 min. on one side, flip, and bake for 15 min. on the second side.
    6. Heat a cast iron stovetop grill over medium-high heat (or use a large skillet). Grease with cooking spray. Place patty on grill and cook for 1-2 min. then brush on a bit of bbq sauce to baste. Flip, and cook on other side for 1-2 min. and baste again with bbq sauce. Repeat for all patties, cooking a few at a time.
    7. If you are adding vegan cheese: place it over the patty, transfer to a baking sheet, and broil on high for 2-3 min. or until cheese is melted. Serve patties over toasted buns smothered with grainy aioli. Add other desired toppings. Enjoy!

    *If gluten-free or you don’t have access to vital wheat gluten, feel free to substitute with other flours! I have just found that VWG creates the best chewy texture and mouthfeel.

    *The patties can be refrigerated for up to 5 days or frozen for longer in tin foil or airtight container.


    ¼ cup pan drippings from turkey

    ¼ cup Bridge Road Vineyards Chardonnay

    ¼ cup Tuscan Garden White Vinegar

    2 tablespoons Burman’s Dijon Mustard

    ¼ teaspoon ground Stonemill Sea Salt Grinder

    ¼ teaspoon ground Stonemill Peppercorn Grinder

    1 tablespoon chopped rosemary

    2 tablespoons chopped thyme

    ¼ teaspoon Stonemill Ground Nutmeg *

    4 tablespoons Simply Nature Organic Wildflower Honey

    ¼ cup Burman’s Mayonnaise

    4 Specially Selected Ciabatta Sandwich Rolls, sliced in half

    4 tablespoons Countryside Creamery Unsalted Butter, melted

    24 ounces Kirkwood Boneless Turkey Breast, cooked, sliced and divided or 12 slices leftover turkey *

    8 ounces Happy Farms Preferred Brie Cheese Round, halved and sliced into 12 equal pieces

    *These are Seasonal items that are only in stores for a limited time and may no longer be available.

    Turkey Apple Brie Sandwich with Maple Mustard Aioli

    One of the most flavorful sandwiches you'll ever have! Make just one or make it for a crowd.

    Servings 2 large sandwiches

    Author Shannon Lyon | Plum Street


    • 4 slices The Rustik Oven™Artisan White Bread
    • sliced turkey, good quality
    • brie, sliced
    • 1 granny smith apple, sliced about 1/4-1/2" thick
    • arugula, optional, for topping

    Maple Mustard Aioli

    • 4 tablespoons whole grain mustard
    • 1/3 cup mayo
    • 2 tablespoons sour cream
    • 3 tablespoons maple syrup
    • 1/2 teaspoon garlic powder

    Caramelized Onions


    Maple Mustard Aioli

    Start by making the aioli. You can make ahead of time and chill, or make it right before you prepare your sandwich. Simply stir all the ingredients together in a small bowl until well combined. You can add additional maple syrup if you want it sweeter. Store in the fridge or use on your sandwich right away.

    Caramelized Onions

    Add the olive oil to a medium-sized nonstick skillet, over medium heat.

    Once the oil is hot, add the sliced onions. Use a spatula to stir for a minute and coat them lightly in the oil.

    Then slowly add enough water to cover the bottom the pan, up about a 1/4" – add the cover and let the onions steam for 5 minutes.

    After 5 minutes, check again and stir. Let the water cook down. Once it has evaporated, add more water, cover and cook again for 5 minutes. You will repeat this process until the onions have caramelized and reduced down. They should reduce by over half. They will turn a darker brown color and become very soft and sweet. Keep sweating them with the water and cooking down until they are sweet enough to your liking.

    Set aside until ready to assemble your sandwiches. The caramelized onions store well in the fridge for a couple days.

    Sandwich Assembly

    On one slice of Rustik Oven™Artisan White Bread, spread a layer of caramelized onions.

    Then layer with turkey, then brie, then apple, and add the Maple Mustard Aioli to the top slice of bread, to finish off the sandwich.

    This sandwich also tastes great with arugula on it, if you'd like some extra greens.

    Click here to see my other sandwich recipes. And let me know if you make this Turkey Apple Brie Sandwich with Maple Mustard Aioli and tag me @plumstreetcollective – I know you’ll love it!


    • 1 lb Chicken Strips
    • 1 C All Purpose Flour
    • 2 Large Eggs
    • 1 tsp Honey
    • 2 C Pretzels, crushed
    • 1/2 tsp Garlic Powder
    • 1/2 tsp Onion Powder
    • 1/2 tsp Paprika
    • 1/4 tsp Cayenne
    • 1/4 tsp Kosher Salt
    • 1/4 tsp Black Pepper
    • 1/2 C Mayonaise
    • 2 Tbsp Whole Grain Mustard
    • 1 Tbsp Honey
    • Salt and Pepper to taste
    • Non-stick Cooking Spray
    • Preheat oven to 400°F. Line a sheet tray with parchment paper and spray with non-stick cooking spray.
    • In a food processor, pulse pretzels until they reach a breadcrumb-like consistency. Pour into a small bowl.
    • In one small bowl, combine flour, garlic powder, onion powder, paprika, cayenne, salt and pepper.
    • In another small bowl, whisk two eggs with honey and a sprinkle of salt and pepper.
    • Bread the chicken strips by placing them into the bowl of flour. Make sure each strip is evenly coated in a thin layer of flour.
    • Next coat the strips in an even layer of egg, be sure to drip off any excess.
    • Place the strips into the pretzel bowl and evenly coat.
    • Place the strips onto the sheet tray, making sure none are touching.
    • Bake for 15 minutes, then remove from the oven and spray the top of each stip with cooking oil and flip them over.
    • Bake another 10-15 minutes or until chicken is cooked all the way through to 165°F at the thickest part of the strip. Cool slightly before serving.
    • While the strips are in the oven, make the aioli by combining mayo, mustard, honey, salt and pepper to taste. Leave refrigerated until ready to serve.

    As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!