Smoked Paprika Aioli


by Al Brown

This aioli goes great with Al's kahawai fish cakes. To make it you'll need to first make your own mayonnaise - which is totally worth the extra 5 minutes of effort.

Prep Time: 15 minutes


  • For the mayonnaise:
  • 4 egg yolks
  • 1/2T dijon mustard
  • 3T lemon juice
  • 2T cider vinegar
  • 1T water
  • 2T sugar
  • 1 and 1/2C canola oil
  • For the aioli:
  • 1 and 1/2C mayonnaise
  • 1t fresh garlic, finely chopped
  • 2t spanish smoked paprika
  • 3t lemon juice
  • sea salt & freshly ground pepper

1. For the mayonnaise - place egg yolks, mustard, lemon juice, cider vinegar, water and sugar in a bowl. Using a wand blender (or regular blender) process for 5 seconds until incorporated. Then with the motor running, slowly drizzle in the oil. Season with salt & pepper. This will keep in the fridge for up to 2 weeks. 2. For the ailoi - In a clean bowl whisk together the mayo, garlic, smoked paprika and lemon juice until combined. Serve on the side as a tasty condiment.