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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
Nutritional Information
  • Calories208
  • Fat23.0g
  • Saturated fat3.25g
  • Trans fat0.0g
  • Carbs0.63g
  • Fiber0.25g
  • Sugar0.12g
  • Protein0.67g
  • Cholesterol15.5mg
  • Sodium69.14mg
  • Nutritional Analysis per serving (12 servings) Powered by

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.

For more, see our easy, homemade mayonnaise recipe.

Instructions

  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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