Sweet Paprika Aioli


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Sweet Paprika Aioli

1 1/2 cups Easy
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Ingredients (7)

  • 2 medium garlic cloves, coarsely chopped
  • 1 large egg
  • 2 teaspoons Dijon mustard
  • 1 1/4 cups extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon sweet paprika
  • 1 teaspoon kosher salt


Aioli, a garlicky mayonnaise hailing from Provence, is commonly used as a gourmet sandwich condiment. This version with sweet paprika is great on a sandwich, as a dip, or dolloped on broiled mussels for a quick cocktail party appetizer.

Game plan: The aioli can be made up to 4 days ahead and refrigerated in an airtight container. For a slacker solution, fold the garlic, mustard, and paprika into good-quality store-bought mayonnaise.


  1. 1Combine garlic, egg, and mustard in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds.
  2. 2With the processor running, slowly add oil in a thin stream until completely combined, about 2 minutes. Stop the processor, add remaining ingredients, and pulse until thoroughly mixed. Scrape the sides of the bowl with a rubber spatula and pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using.
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