Smoked Paprika Aioli

Well, what can I say about this? It's an extraordinarily versatile sauce.  You can use it with lamb, chicken, beef, some shrimp you may have recently added another of to the barbie, tater tots, or microwaved pizza.  I've been making some permutation of this sauce since my earliest days of cooking.  Whenever you are making aioli in a blender or whisking it by hand don't add more oil at one time than it can take.  You'll know you have added to much by there being oil pooling on the surface, so stop adding it and let it incorporate.  If you are doing it in a blender and you hear the tone go from a deep grinding sound to a higher pitched sloppy and wet noise you have broken it.  Don't despair.  Dump it into a glass, grab another egg yolk and a couple of tablespoons of water and whip that up and slower, this time, drizzle the broken aioli into the yolk/water mix, then finish adding your oil.  Most of cooking is not hard to do, it's just really easy to mess it up.

If you don't get enough fresh squeezed juice out of the lime and orange you can use some from your fridge, or just use all orange or all lime or top it off with vinegar.  It's not going to hurt it or make it inedible, it will still be delicious.  The zest is optional, too.  It adds flavor, but losing it will not destroy the integrity of your aioli.

You can leave out the garlic(but why?), smoked paprika, cayenne, or substitute black or white pepper for the cayenne and make a more basic aioli.  Other fun changes would be adding basil or cilantro, about a 1/4 cup of either, or using curry powder in place of the smoked paprika.

  • Zest of 1 orange and 1 lime
  • 2 oz orange juice
  • 1 oz lime juice
  • 3 ounces white wine vinegar or 1/4 cup plus 2 Tablespoons or 6 Tablespoons(Your call)
  • 1 oz pasteurized egg yolks, or 1 1/2 fresh egg yolks
  • 1 oz chopped garlic
  • 1.5 Tablespoons smoked paprika or 4 1/2 teaspoons
  • 1/2 teaspoon cayenne pepper
  • 1 Tablespoon kosher salt

Put all of this in your blender or bowl. Then slowly blend in 1 1/2 cups extra virgin olive oil(or canola. Whatever).