Smoked paprika aioli

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Goes with Sweet potato fries. Use with Bourbon vanilla sauce to compliment.

Preparation time: 20
Cooking time: 0

Difficulty: Easy - for beginners
Serves: 1 cup


*******Make sure all ingredients are at room temperature
1 large egg yolk (you can freeze the white, just remember to label)
1/2 tsp salt
juice of 1 large lemon – start with juice of half lemon first
1/8 tsp smoked paprika
2 cloves garlic, minced (I chop roughly, then grind in a mortar and pestle)
1/8 tsp ground mustard or 1/2 tsp wet mustard, wholegrain or smooth (optional, but awesome)
freshly ground black pepper
just under 1c canola oil (not olive – too many flavours competing)


Combine all ingredients except oil, and let sit (break the yolk first) for a few minutes to allow the acids from the lemon to de-bug your yolk. Whizz/whisk/beat until the yolk is paler and thicker. Leave the blender/mixer running, and drizzle in oil drop by drop, until the mixture is much thicker and stands up on its own when you lift the beaters out of it or dip a spoon in. Only test it when you think it looks quite thick (it should leave trails from the edges of the beaters). Once it is at this stage, you can now drizzle the oil in a thin stream while beating the mixture, and if it’s a bit too thick to beat easily, drizzle the juice in from the second half of the lemon, then followed by more oil. Keep beating until the oil is finished, or you can stop early if it’s sufficiently thick and you’ve run out of lemon juice. Taste, and season with more salt and pepper if required, and stir through.


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