This Smoked Paprika Aioli is a delicious, irresistible, smoky dipping sauce. It is made with four simple ingredients and is ready in less than ten minutes. Enjoying a barbeque party with grilled meat and this smoky dipping sauce is fantastic.
This smoked paprika aioli is a smoky spin of this boom-boom sauce.
I love how the rich, smoky flavors of the paprika blend beautifully with the smooth, creamy texture of the mayo with the fresh lime juice flavors-making it great to enjoy with BBQed or Grilled food.
The best part? It's easy to make! Just mix all the ingredients and let the magic happen.
If you are like us, who search for a spiced dipping sauces all the time, once you try this sauce, you might forget getting the store bought sauces and start making your own everytime!
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Why You'll Love This Recipe?
⭐️It's The Best: in flavors and creaminess!
⭐️Crowd-pleaser, double up or multiply the recipe for a large gathering!
⭐️Quick to whip up, ready in 10 minutes.
Ingredients
- Mayonnaise: I've used regular mayonnaise, but if you're looking for a lighter option, try using low-fat Greek yogurt or vegan mayo.
- Lime juice: Fresh lime juice bridges all the flavors together. You can also use bottled lime juice and crystals or swap the lime for lemon juice if preferred.
- Smoked paprika: This key ingredient gives the dipping sauce a unique, smoky flavor, adding intense and complex flavors.
- Garlic: One clove should be sufficient, but you can double up on the garlic if you like the sauce to be more robust.
- Ground black pepper: Gives a pleasant heat that compliments the paprika's flavor.
How To Make Smoked Paprika Aioli?
- Mix the Ingredients: In a small bowl, add minced garlic, lime juice, smoked paprika, ground black pepper, and salt.
- Blend: Blend with a whisk or a fork until all the ingredients are thoroughly combined.
- Serve: Stir and enjoy with your favorites - as a spread on sandwiches or a topping for your grilled meat.
Storage
- Transfer the leftover smoked paprika aioli to an airtight container and store it in the refrigerator for about three days.
- And I would not recommend freezing this aioli, as it can separate and lose its texture when frozen and thawed.
What To Serve With?
This smoked paprika aioli is a fantastic condiment that complements many dishes. Below are some of my favorites:
- Grilled Favorites: Whether it's steak, grilled chicken, turkey breast, vegetables, or stuffed cherry peppers, everything tastes incredible when dipped into this aioli. A word from my family: It's truly addictive!
- Seafood: This fabulous dipping sauce enhances seafood dishes like Cajun shrimp, sheet-pan shrimp boil, and crab cakes.
- Foods and Appetizers: As mentioned earlier, this aioli is a party-pleaser. Serve it with crowd favorites like French fries, spicy tortilla chips, sweet potato fries, hot honey lemon pepper chicken wings, or onion rings.
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Recipe Tips & Tricks
- Whisk well for a rich and smooth texture until the mixture becomes creamy.
- If the aioli is too thin, gradually add a tablespoon of mayonnaise until it reaches the desired consistency.
- Chill the aioli in the refrigerator for about 15 to 20 minutes before serving for rich flavors.
- Keep this smoked paprika aioli in the refrigerator when planning summer parties until you are ready to serve.
FAQs
If your smoked paprika aioli has too intense a garlic flavor, try balancing it by adding lime juice or a teaspoon of honey. This can help cut through the strong garlic flavor.
If your smoked paprika aioli separates after a while, it could be due to insufficient mixing or happens when storing in hot, humid conditions. Store the aioli in the refrigerator for at least 30 minutes, then whisk it again to restore its creamy texture.
📖 Recipe
Smoked Paprika Aioli
Ingredients
- 1 cup mayonnaise
- 2 cloves garlic minced
- 1 tablespoon lime juice
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- In a medium bowl, add the mayonnaise, minced garlic, lime juice, smoked paprika, ground black pepper, and salt.
- Using a whisk or a fork, combine all the ingredients until they turn creamy and no visible lumps.
- Enjoy this smoked paprika aioli as a dip, spread, or drizzle.
Notes
- Adjust garlic for a milder or bolder taste, swap lime juice with lemon, and whisk well for a smooth, creamy texture.
- Store in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture may separate.
- For the best flavor, chill the aioli for 15-20 minutes before serving, and whisk again if it separates after storing.
Nutrition
Additional Info
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