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Smoked Paprika Aioli (Spanish garlicky mayonnaise)

Karen’s Smoked Paprika Aioli (Garlicky Flavorful Mayonnaise)

Smoked Paprika Aioli (Spanish garlicky mayonnaise)
Mushroom Tapas

Whisked by hand in a few minutes ~ a smokey, garlicky mayonnaise with a zesty flavor. An ingredient in my Spanish Mushroom Tapas Recipe. Use wherever you need a flavorful mayonnaise.

Smoked Paprika Aioli (Spanish garlicky mayonnaise)


1 cup extra virgin olive oil, divided (can use half of a neutral oil)

1 ½ teaspoons Spanish smoked paprika

1 large egg yolk, from a free range egg

1 ½ teaspoons fresh garlic, finely grated

½ teaspoon sea salt

2 teaspoons fresh lemon juice



To a small skillet, add 1/2 cup olive oil with the smoked paprika. Set over low heat and warm for 3 minutes (paprika will release its flavor.)
Set aside to cool fully, about 30 minutes.


By hand: Add egg yolk into a 2 cup mixing bowl, whisk the egg with a balloon whisk until creamy. Add garlic.
Measure 1/2 cup olive oil in a liquid measuring cup.
Place the mixing bowl on a damp towel, or a layer of paper towels – this prevents it from slipping.


SLOWLY at first add oil drop-by-drop as you whisk. The egg will become a lighter color, and become thick.
Continue adding oil, teaspoon at a time until it is becoming emulsified. If mixture separates, stop adding oil and continue whisking until mixture comes together.


Now, the remaining oil can be added in a thin stream. If oil is added too quickly it will not emulsify, yet stay liquid.
When cool – add the paprika oil to the measuring cup. Add, while whisking all the time, slowly, until all is emulsified.
Add salt and lemon juice, whisk in.


I whisk this recipe by hand, you may try a small food processor – remember to add all very slowly at the start.


Store in a clean glass container in the refrigerator. Will last up to 3 weeks.


Cheat recipe: (that really tastes good)
Add 1 cup of a good quality mayonnaise (Just Mayo is great) in a 2 cup bowl.
Heat 2 T. olive oil and 1 1/2 t. smoked paprika for a few minutes over low heat. Cool completely.
Add to mayonnaise with 1 1/2 t. finely grated garlic and 2 t. lemon juice. Whisk well. Taste for salt.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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