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:
Step 1. Add all ingredients to a bowl.
Step 2. Whisk together until smooth. Keep refrigerated until ready to use.
Frequently asked questions:
This aioli is great as a dipping sauce for shrimp, fried fish or chicken nuggets or chips.
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.
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
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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.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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