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.
- 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.
Makes: about 1 cup