Smoked Paprika Aioli

Name: Smoked Paprika Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 2½ cups (600 ml)
Cuisine: Mediterranean
Ingredients: 1 large egg yolk Egg Yolk; 1 Tbsp smoked sweet paprika (15 ml) Smoked Paprika; 2 Tbsp lemon juice (30 ml) Lemon Juice; 1 tsp sherry vinegar (5 ml) Sherry Vinegar; 1 clove garlic Garlic; about ¼ tsp (2 g) Salt; 2 cups canola oil (480 ml) Canola Oil

Independent adaptation of a publicly published Barton Seaver recipe. Not affiliated with, sponsored by, or endorsed by Barton Seaver.

SPREAD · STUFFED AVOCADOS

In the published recipe, this is the spread for surimi stuffed avocados.

Barton Seaver's smoked paprika aioli for stuffed avocados.

On the jar

AIOLI

Method: blend
Yield: about 2½ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Smoked Paprika 15 mlLemon Juice 30 mlSherry Vinegar 5 mlCanola Oil 480 ml

Ingredients

Egg Yolk1 large egg yolk
Smoked Paprika1 Tbsp smoked sweet paprika (15 ml)
Lemon Juice2 Tbsp lemon juice (30 ml)
Sherry Vinegar1 tsp sherry vinegar (5 ml)
Garlic1 clove garlic
Saltabout ¼ tsp (2 g)
Canola Oil2 cups canola oil (480 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Get Smoked Paprika Aioli + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Smoked Paprika Aioli wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 2 national awards

Rosemary-Lemon AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Mustard-Red Wine Panzanella VinaigretteNATIONAL AWARD WINNEROn the jar: MUSTARDRED
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Seafood-focused American chef and James Beard Cookbook Award winner. Sustainable seafood advocate working from Mid-Atlantic and New England kitchens and cookbooks.

Adapted from a Barton Seaver recipe (Barton Seaver / Alaska Seafood (surimi stuffed avocados…)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Barton Seaver / Alaska Seafood (surimi stuffed avocados…) (published as “Smoked Paprika Aioli”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar