Smoked Paprika Aioli Recipe
Keep this sauce recipe in your back pocket for an instant flavor boost
Sorry, mayonnaise: We have a new condiment crush. Chef Jose Garces, who has restaurants throughout the Northeast, shares his recipe for an all-purpose aioli with a Spanish twist. The star player is a smoky paprika-infused oil that's emulsified into egg yolks spiked with even more paprika—it's excellent on its own as a sauce, as well as in place of your normal finishing oil.
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To learn more, read "Smoke Effect."
Recipe adapted from Jose Garces, Garces Group
Smoked Paprika Aioli
Chef Jose Garces shares his recipe for smoky Spanish paprika aioli that's just as good drizzled on roast vegetables as it is spread on a sandwich.
Prep Time
10
minutes
Cook Time
5
minutes
servings
2
cups
Total time: 15 minutes
Ingredients
- 2 cups vegetable oil
- ½ cup smoked Spanish paprika, divided
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 egg yolks
- 2 garlic cloves, finely grated
- Kosher salt, to taste
Directions
- In a small saucepan, combine the vegetable oil with 6 tablespoons of the smoked paprika over medium-low heat. Cook, stirring constantly, until the oil just begins to simmer and is aromatic, 5 minutes. Remove from the heat and let steep for 1 hour, then strain through a coffee filter.
- In a medium bowl, whisk together the remaining 2 tablespoons of smoked paprika with the remaining ingredients. Slowly whisk in the strained and cooled oil until a thick aioli forms. Adjust the seasoning with salt, then use or store in an airtight container for up to 1 week.
Nutrition
| Calories per Serving | 263 |
| Total Fat | 28.9 g |
| Saturated Fat | 2.1 g |
| Trans Fat | 0.2 g |
| Cholesterol | 18.3 mg |
| Total Carbohydrates | 2.1 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 0.4 g |
| Sodium | 82.2 mg |
| Protein | 0.8 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
