Aioli develops a Spanish accent, thanks to smoked paprika, sherry vinegar and a splash of extra virgin olive oil. The smoky taste is irresistible. This recipe is yet another riff on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.)
1 large egg, at room temperature
2 cloves garlic, pressed or minced
1 tbsp (15 mL) sherry vinegar
1 tsp (5 mL) smoked paprika
1/2 tsp (2 mL) kosher salt
1/8 tsp (0.5 mL) ground white pepper
3/4 cup (175 mL) canola oil
1/4 cup (60 mL) extra virgin olive oil
In this order, place egg, garlic, vinegar, smoked paprika, salt, pepper and canola oil in tall, narrow beaker. Place blade of immersion blender over yolk, touching bottom of beaker. Turn on blender. Once streaks of mayonnaise appear at bottom of beaker, slowly pull blender upwards until thick, creamy aioli forms.
Incorporate olive oil, method 1: Add oil, turn on blender, quickly pull it upwards, then immediately turn it off. Stir in small streaks of oil left on top or at sides. (This method is riskier; aioli may end up with hint of bitterness.)
Incorporate olive oil, method 2: Transfer beaker contents to medium bowl. While whisking, gradually drizzle in oil. (This method is more bothersome; aioli will end up milder, but not as thick.)
Use immediately. Or transfer to small storage tub, cover and refrigerate.
Makes 1-1/4 cups (300 mL).
- Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar.
- For best results, all the ingredients should be at room temperature. You can crack the egg into the beaker and let it acclimatize before adding any of the remaining ingredients, particularly the acidic vinegar.
- Preparing aioli with olive oil can be tricky. The vigorous mixing that makes aioli so thick and fluffy can quickly turn extra virgin olive oil bitter. (Why? See "Avoid Bitter Disappointment" in my Minute Mayo blog.)
- You can store homemade aioli in the fridge up to 4 days.
Lazy Spanish Aioli
Homemade Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) olive oil mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Add sherry vinegar to taste, as commercial mayonnaise is blander than homemade Minute Mayo. Stir in garlic, smoked paprika, salt (to taste) and pepper.
Credit: Susan Sampson
Tested in Imperial