Smoked Paprika Caramelized Onion MayonnaiseThis 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: 16 ounces of Smoked Paprika Caramelized Onion Mayonnaise

Smoked Paprika Caramelized Onion Mayonnaise
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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!
Servings Prep Time
1 1/2 cup 5 minute
Cook Time Passive Time
12 minute 30 minute
Servings Prep Time
1 1/2 cup 5 minute
Cook Time Passive Time
12 minute 30 minute
Smoked Paprika Caramelized Onion Mayonnaise
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
1 1/2 cup 5 minute
Cook Time Passive Time
12 minute 30 minute
Servings Prep Time
1 1/2 cup 5 minute
Cook Time Passive Time
12 minute 30 minute
Ingredients
Caramelized Onion Ingredients:
Base Mayonnaise Ingredients:
Oil Ingredients:
Servings: cup
Units:
Instructions
Caramelized Onion Directions:
  • in a sauté pan, placed over medium heat, add the olive oil and sliced onions. Sauté for 10 minutes, stirring frequently until the onions turn a medium brown color, smell sweet and are tender. Turn off the heat and stir in the smoked paprika and let cool, about 30 minutes.
Food Processor Directions:
  • In the bowl of a food processor, add the cooled Caramelized Onions, 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.
    White Miso Malt Vinegar Mayonnaise
  • Taste the Smoked Paprika Caramelized Onion Mayonnaise; it should be balanced with enough acid to cut part of the richness (as the sauce is rich), with a wonderful pop of umami with a distinctive mayo backbone texture. Transfer the finish mayo to a 16 ounce Mason jar and seal. Place into the refrigerator and this sauce will last for 1 month (if it lasts that long).
  • 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.
Recipe Notes

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