Saltie’s Pimentón Aioli
Prep Time
15 mins
Total Time
15 mins
A recipe for wonderfully delicious homemade pimentón aioli that's velvety in texture and smoky and bright on the palate. This aioli is ideal for slathering on sandwiches, eggs, or potatoes, and makes a lovely dip for crudités.
Making aioli by hand is something of a learned art. If your emulsion breaks, just start over with a new yolk, whisking the broken emulsion in very slowly.
Recipe adapted very slightly from Saltie: A Cookbook by Caroline Fidanza
Recipe Type:
Condiment
Keyword:
pimenton aioli
Makes: 1 cup
Ingredients
- 1 large garlic clove, peeled and smashed
- 1/2 teaspoon flaky sea salt, plus more to taste
- 1 large egg yolk
- 2 teaspoons sherry vinegar
- 3/4 teaspoon pimentón (aka smoked paprika)
- 1 cup extra virgin olive oil
- 1 - 2 tablespoons water, if needed
Instructions
-
Using a mortar and pestle, pound and then press garlic and sea salt into a smooth paste. If you don't have a mortar and pestle, use the flat of a knife to smush and spread minced garlic on a cutting board until smooth.
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In a large mixing bowl, steadied with a towel underneath, vigorously whisk garlic paste, yolk, vinegar, and pimentón until a creamy base forms.
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Still whisking vigorously, add olive oil a very small drizzle at a time, whisking until each addition is fully combined. Continue adding just a drizzle, until you've added about a half cup of oil. From there, add oil in more generous glugs, making sure all additions are fully emulsified before adding any more. If mixture becomes too thick, whisk in a half tablespoon water – just enough to loosen the mixture slightly. Add more water if needed, but proceed with caution.
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Taste aioli and add sea salt if needed. Aioli will keep sealed in the fridge for one week.