Chef's Table

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!

CuisineAmerican, Beer Cuisine, Spanish, Vegetarian
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionCondiment, Mayonnaise | Aioli
Cooking MethodEmulsion

Servings	Prep Time
1 1/2cup	5minute

Cook Time	Passive Time
12minute	30minute

Servings	Prep Time
1 1/2cup	5minute

Cook Time	Passive Time
12minute	30minute

Ingredients

Caramelized Onion Ingredients:

2tablespoon oil, olive
1each onion, yellow, large,peeled and sliced
1teaspoon paprika, smokedavailable here: Chiquilin Smoked Paprika

Base Mayonnaise Ingredients:

1each egg, extra large, whole
1each egg, extra large, yolk
1tablespoon miso, white
1tablespoon miso, barley
1tablespoon vinegar, malt
6cloves garlic, roasted,peeled
1each garlic, clove,peeled
1teaspoon salt, kosher

Oil Ingredients:

1/2cup oil, olive
1/2cup oil, vegetable

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.
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.