Scallion Aioli
Use this smoky scallion aioli as a dip for grilled shrimp or spread it on a sandwich or burger.
Servings: 4
Calories (Estimated): 132kcal
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
- 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).4 scallions
- Heat oil in a cast iron or non-stick pan until shimmering.1 teaspoon olive oil or avocado oil*
- 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.½ cup mayonnaise, 1 large garlic clove, minced or pressed through a garlic press, ¼ teaspoon smoked hot paprika, ¼ teaspoon lemon juice
- Stir the scallions into the aioli.
Recipe notes:
*You can use vegetable oil (including avocado oil) or a mild olive oil.
Storage: This aioli tastes best fresh but you can keep it in the fridge for up to one day in an airtight container.
