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A pile of golden skin-on fries on parchment beside a speckled bowl of pale orange smoked paprika aioli dusted with paprika, with a halved lemon and a small dish of smoked paprika on a wooden board
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Smoked Paprika Aioli

A five-minute smoked paprika aioli made with mayonnaise, garlic paste and lemon. Serve it with French fries, crab cakes, fried shrimp or burgers.
Course Condiment
Keyword Smoked Paprika
Prep Time 5 minutes
Chilling 30 minutes
Total Time 35 minutes
Servings 5 tablespoons
Calories 78kcal

Ingredients

  • 1/4 cup mayonnaise
  • 1/2 teaspoon lemon juice fresh
  • 1/2 teaspoon smoked paprika sweet (dulce), or hot (picante) for a little heat
  • 1 teaspoon garlic paste or 1 small clove, finely grated

Instructions

  • Put all ingredients in a bowl and whisk until fully mixed.
  • Refrigerate for 30 minutes for best taste.

Notes

Use hot smoked paprika (picante) for a little heat, or sweet smoked paprika (dulce) for the smoke with no heat.
Keep the aioli covered in the fridge. It doesn't freeze well, since mayonnaise-based sauces tend to separate once thawed.

Nutrition

Calories: 78kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 71mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg