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Smoked paprika mayonnaise served
Creamy mayonnaise dip flavoured with aromatic smoked paprika

Smoked paprika mayonnaise

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Mayonnaise is a miracle of kitchen chemistry: oil-in-water emulsion held together by lecithin in egg yolk. In this version, smoked paprika and garlic character meet creamy, soft texture. 'Aioli' style sauce is great accompaniment to fried potatoes (patatas bravas) or grilled seafood.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Whisk or hand mixer
  • Deep bowl (to prevent splashing)
  • Garlic press

Allergen Information

⚠️ Egg
⚠️ Mustard

Instructions

1 ✓

Put room temperature egg yolk in bowl, add mustard, salt, lemon juice. Whisk until frothy.

Tip: Mustard and egg are emulsifiers. Important everything is same temperature for stable bond. (Emulsion prep).
2 ✓

Start adding oil drop by drop while whisking constantly and quickly. Once batch absorbed, add next.

Tip: Oil drops must be crushed tiny by whisking so egg can 'surround' them. If poured too fast, oil coalesces and cream splits. (Dispersion).
3 ✓

Once half oil added and cream thick, pour remaining oil in thin stream, whisking constantly.

Tip: As mixture thickens, internal friction helps disperse new oil drops. (Viscosity).
4 ✓

Finally stir in crushed garlic, pepper, smoked paprika.

Tip: Add spices at end so they don't disturb emulsion formation.
5 ✓

Refrigerate at least 15 minutes before serving for flavours to meld.

Tip: When cold, fat crystal structure changes, mayonnaise becomes firmer.

Recipe FAQ

Mayonnaise split. What to do?
Don't throw away! Put a teaspoon of mustard or new egg yolk in clean bowl, slowly add spoilt mayonnaise drop by drop, whisking constantly.
How long does it keep?
Since it contains raw egg, consume within 2-3 days kept in fridge.

Ingredients

  • 2 pcs Egg yolks (room temperature!)
  • 200 ml Neutral oil (e.g. sunflower, or light olive oil)
  • 10 ml Fresh lemon juice
  • 1 tsp Smoked paprika
  • 1 clove Garlic
  • 0.5 tsp Salt
  • 0.25 tsp Ground black pepper
  • 10 g Mustard