Smoked Paprika Aioli

Keep this sauce recipe in your back pocket for an instant flavor boost
27 Ratings
100% would make again
Smoked Paprika Aioli Recipe
Photo: Tasting Table

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."

Smoked Paprika Aioli

Recipe adapted from Jose Garces, Garces Group

Yield: About 2 cups

Prep Time: 10 minutes

Cook Time: 5 minutes, plus steeping time

Total Time: 15 minutes, plus steeping time


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.

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