This easy, 4-ingredient smoked paprika aioli is spicy, smoky, tangy, garlicky and has a nice freshness from finely chopped cilantro. It's the perfect dipping sauce for anything that needs a bit of help in the flavor department, such as fried fish or chicken nuggets or plain shrimp.
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Recipe ingredients and notes:
This recipe was inspired by my smoked paprika sauce and the flavors work together really well in this aioli. You need garlic, cilantro, mayonnaise and smoked hot paprika to make it.
Note: Originally, aioli was just an emulsion of olive oil and garlic but nowadays the term also includes flavored garlic mayonnaise sauces, such as the one here.
How to make it:
See full ingredient amounts & instructions in the recipe card below!
Step 1. Add all ingredients to a bowl.
Step 2. Whisk together until smooth. Keep refrigerated until ready to use.
Frequently asked questions:
How should I serve this aioli?
This aioli is great as a dipping sauce for shrimp, fried fish or chicken nuggets. You can also dip chips or French fried in it!
How long does it keep?
Because of the fresh herb in it, I recommend to consume this aioli within 1 day. Keep it refrigerated in an airtight container until ready to use.
How spicy is it?
This aioli has a medium level of spiciness from the smoked hot paprika.
More delicious smoky aioli recipes:
- Ancho Aioli5 Minutes
- BBQ Aioli25 Minutes
- Scallion Aioli5 Minutes
Did you make this recipe? Please leave a star rating or comment! Thanks!
Full Printable Recipe
Smoked Paprika Aioli
Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- mixing bowl
- whisk
Ingredients:
- ½ cup mayonnaise
- 2 large garlic cloves, peeled and minced or pressed through a garlic press
- 1 teaspoon smoked hot paprika
- 1 tablespoon finely chopped fresh cilantro (you need about 12 four-inch sprigs or an equivalent amount for that)
Instructions:
- Whisk all ingredients together until smooth.
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