Smoked Paprika Aioli Recipe

Keep this sauce recipe in your back pocket for an instant flavor boost

Sorry, mayonnaise: We have a new condiment crush. Chef Jose Garces, who has restaurants throughout the Northeast, shares his recipe for an all-purpose aioli with a Spanish twist. The star player is a smoky paprika-infused oil that's emulsified into egg yolks spiked with even more paprika—it's excellent on its own as a sauce, as well as in place of your normal finishing oil.

To learn more, read "Smoke Effect."

Recipe adapted from Jose Garces, Garces Group

Smoked Paprika Aioli
4.6 from 29 ratings
Chef Jose Garces shares his recipe for smoky Spanish paprika aioli that's just as good drizzled on roast vegetables as it is spread on a sandwich.
Prep Time
Cook Time
Total time: 15 minutes
  • 2 cups vegetable oil
  • ½ cup smoked Spanish paprika, divided
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 2 egg yolks
  • 2 garlic cloves, finely grated
  • Kosher salt, to taste
  1. In a small saucepan, combine the vegetable oil with 6 tablespoons of the smoked paprika over medium-low heat. Cook, stirring constantly, until the oil just begins to simmer and is aromatic, 5 minutes. Remove from the heat and let steep for 1 hour, then strain through a coffee filter.
  2. In a medium bowl, whisk together the remaining 2 tablespoons of smoked paprika with the remaining ingredients. Slowly whisk in the strained and cooled oil until a thick aioli forms. Adjust the seasoning with salt, then use or store in an airtight container for up to 1 week.
Calories per Serving 263
Total Fat 28.9 g
Saturated Fat 2.1 g
Trans Fat 0.2 g
Cholesterol 18.3 mg
Total Carbohydrates 2.1 g
Dietary Fiber 1.2 g
Total Sugars 0.4 g
Sodium 82.2 mg
Protein 0.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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