Preheat oven to 350.
In a baking dish add the Brussels sprouts and toss with olive oil until well coated and season with salt and pepper. Cook for 20 to 25 minutes, so the Brussels are still firm. Serve with dipping sauce as a main dish or appetizer.
Sriracha Aioli:
Mix the ingredients in a small bowl and let sit in refrigerator until ready to use.
In a tall mixing cup, using a hand held emulsifier (can be done in a blender as well), combine all ingredients until smooth.
season with salt and pepper.
Notes: Recipe can be made a day ahead, stored in an airtight container, and refrigerated. Will keep for several days.
GENEROUS AMOUNT OF THE AIOLI ON EACH BUN. ADD THE
red onion and Tomato Aioli.
Tomato Aioli: Combine all ingredients in
Stir mayonnaise and sriracha hot sauce together in a bowl until the color is consistent; add lime juice and stir.
rom grill.
Combine Spicy Aioli Mayonnaise ingredients and spread over
ith Vegan Roasted Garlic Cashew Aioli recipe and add in your choice
ut your bowl. Add the Sriracha, butter, cilantro, lime zest and
sing a blender to make aioli), process the eggs and lemon
To Make the Chipotle Aioli: Add all the ingredients to
Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
Add pressed garlic and chili paste and continue to mix once again until uniform in texture.
Serve aioli in a small ramekin, bowl, or directly on top of food and garnish with a sprinkle of cayenne pepper. Serve cool to slightly below room temperature.
thick texture, add the sriracha and combine well.
notes
Make a mixture of vinegar and sugar. Stir in onions, Sriracha, and celery seeds. Pour it all over the chopped celery, using 3 cups liquid for every 1 1/2 cups chopped celery. Throw it in the refrigerator for a few days, and you've got the ultimate refrigerator pickles.
br>Notes: Add as much sriracha as you like to suit
efrigerate overnight.
To make aioli, preheat a broiler (grill). Set
eantime, make the aioli.
To prepare the aioli: In a blender
o slice.
For the aioli:
With the back of
br>Whisk olive oil and sriracha together in a small bowl
chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing
owl; whisk to blend. Season aioli to taste with salt and