Smoked Paprika Aioli

By lorik

Ingredients

• 2 cups vegetable oil
• 1/2 cup smoked Spanish paprika, divided
• 1 tablespoon lemon juice
• 1 tablespoon water
• 2 egg yolks
• 2 garlic cloves, finely grated
• Kosher salt, to taste

Preparation

Step 1

1. In a small saucepan, combine the vegetable oil with 6 tablespoons of the smoked paprika over medium-low heat. Cook, stirring constantly, until the oil just begins to simmer and is aromatic, 5 minutes. Remove from the heat and let steep for 1 hour, then strain through a coffee filter.

2. In a medium bowl, whisk together the remaining 2 tablespoons of smoked paprika with the remaining ingredients. Slowly whisk in the strained and cooled oil until a thick aioli forms. Adjust the seasoning with salt, then use or store in an airtight container for up to 1 week.