A great compliment to the rosemary skewers with market fresh fish and cherry tomatoes


1 - 2 Tspn good Spanish paprika powder
1 Tspn Hungarian styled paprika powder
2 egg yolks
2 Tbsp good white wine vinegar
1 Tspn creamy mustard – a light Dijon would be ideal.
150ml – 200ml light vegetable oil
Salt and pepper to taste


To a clean large mixing bowl add all of the ingredients excepting the oil. Whisk all ingredients together then whisk the oil into the bowl very slowly with lots of patience. This is one of those jobs that if rushed will cause the aioli to split. Take your time and reap the rewards.

Note – if you split the mix then add a little water to another large bowl and then slowly drizzle the slit mix while whisking thoroughly.


Smoked Paprika Aioli


Mark Dronjak mark@markdronjak.co.nz © Copyright 2008. Powered by: Woogloo V3


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