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 AioliRecipe 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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