Smoked Paprika Caramelized Onion Mayonnaise
This recipe is a variation of my White Miso Malt Vinegar Mayonnaise, but with a Spanish style twist. Using pimentón or smoked paprika from Spain adds a wonderful earthy flavor, along with some smoky undertones and a slight touch of heat. With the addition of caramelized onions and roasted garlic, this Smoked Paprika Caramelized Onion Mayonnaise transforms into a multi-use sauce, perfect for sandwiches (turkey, pastrami, roast beef, and grilled vegetables), while also wonderful as a dip to pomme frites, roasted potatoes, or even tossed with hot, boiled and drained potatoes.
Makes: 3 quarts of Smoked Paprika Caramelized Onion Mayonnaise
A Spanish style aioli, this Smoked Paprika Caramelized Onion Mayonnaise uses pimentón and caramelized onions | garlic to create a rich and seductive sauce!
| Servings | Prep Time |
| 3 Quarts | 10 minute |
| Cook Time | Passive Time |
| 12 minute | 30 minute |
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A Spanish style aioli, this Smoked Paprika Caramelized Onion Mayonnaise uses pimentón and caramelized onions | garlic to create a rich and seductive sauce!
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Ingredients
Smoked Paprika Caramelized Onion Mayonnaise Ingredients:
- 3 cup caramelized onions
- 3 tablespoon paprika, smoked
- 7 each egg, extra large, whole
- 7 each egg, extra large, yolk
- 1/2 cup miso, white
- 1/2 cup miso, barley
- 1/2 cup vinegar, malt
- 48 cloves garlic, roasted, peeled
- 8 each garlic, clove, peeled
- 2 tablespoon salt, kosher
Oil Ingredients:
- 4 cup oil, olive
- 4 cup oil, vegetable
Servings: Quarts
Units:
Instructions
- In the bowl of a food processor, add the cooled Caramelized Onions with the smoked paprika, eggs, white miso, barley miso, malt vinegar, garlic (roasted and raw) and salt. Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the bowl might need to be scraped down with a rubber spatula, depending on the size of your food processor.
- Once all the Base Ingredients are incorporated, measure out the two oils into a liquid measuring cup. I use a blend of the two oils to create a more balanced flavor. If you use all olive oil, the resulting mayonnaise will be strong in olive oil flavor and have a harder hue of yellow. Turn the food processor on and slowly add the oil, starting with just a few drops at a time. After a tablespoon, you can add the oil a little faster (a drizzle), but never pouring the oil in. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce vs a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.
- Transfer the finish aioli to a 4 quart cambro, seal and label. Place into the refrigerator and this sauce will last for 1 month.
- If the mayonnaise breaks (broken sauce), don't throw it away and start over. Simply pour the contents of the food processor bowl into a measuring pitcher. Add a whole egg to the bowl and turn on the blade. Slowly re-add the ingredients from the pitcher and the emulsification with restart.
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