This charred scallion aioli has a nice smokiness and a bit of spice from smoked hot paprika.
Love aioli? You might also enjoy this Sriracha aioli and this chipotle bbq aioli!
This scallion aioli is super simple to make and full of flavor at the same time. Rather than adding fresh scallions, I decided to fry them to give the dip an intense, charred onion flavor. Smoked hot paprika adds a little bit of heat and a smoky flavor that goes well with the fried scallions.
Recipe ingredients and notes:
- Scallions are the same as green onions. You need only the green tops for this recipe.
- You can use vegetable oil (including avocado oil) or a mild olive oil for this recipe.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Slice and chop scallion greens.
Step 2. Heat oil in a non-stick or cast iron pan and fry chopped scallion greens. Let cool a bit.
Step 3. Add mayonnaise, lemon juice, garlic and paprika to a bowl.
Step 4. Add fried scallions and whisk until smooth.
How to use it:
This aioli makes an excellent meatball dipping sauce and is also great with grilled shrimp. You can also spread it on sandwiches and chicken or beef burgers. Or use it as a dip for French fries or potato chips!
How to store leftovers:
This aioli tastes best fresh but you can keep it in the fridge for up to one day in an airtight container.
More delicious smoked paprika recipes:
- Paprika Sauce12 Minutes
- Broccoli Sausage Soup25 Minutes
- Smoked Paprika Shrimp10 Minutes
- Mustard Rib Rub3 Hours 5 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Scallion Aioli
Equipment:
- knife and cutting board
- measuring cups and spoons
- cast iron or non-stick pan
- wooden spoon
- mixing bowl
- whisk
Ingredients:
- 4 scallions
- 1 teaspoon olive oil or avocado oil*
- ½ cup mayonnaise
- 2 small or 1 large garlic clove, minced or pressed through a garlic press
- ¼ teaspoon smoked hot paprika
- ¼ teaspoon lemon juice
Instructions:
- Slice and chop the green parts of the scallions (keep the white parts for another use).
- Heat oil in a cast iron or non-stick pan until shimmering.
- Fry the scallions on high heat until starting to brown (about 2 minutes). Let cool.
- In a bowl, whisk together mayonnaise, garlic, paprika and lemon juice.
- Stir the scallions into the aioli.
Comments
No Comments