Spicy Lemon and Paprika Aioli

Total Time
Prep 10 mins
Cook 0 mins

Great with fish, fish cakes, crab cakes

Ingredients Nutrition


  1. Combine all ingredients in small bowl; whisk to blend.
  2. Season aioli to taste with salt and pepper.
  3. (Can be made 1 day ahead. Cover and refrigerate.).


Most Helpful

This recipe is perfect, just the right combination of flavors - I didn't modify a thing. I like it with seafood, and also with raw veggies as a dip. Makes a fine sandwich spread, too, on a pita with grilled veggies.

EdsGirlAngie December 08, 2003

I paired this sauce with recipe #95078 "Pan-Fried Calamari Rings" and it was just wonderful. I used only about 3/4 of the amount of lemon juice (freshly squeezed), which was the amount I got out of the one lemon I had on hand. Even though I love garlic, it was a tad overpowering after the sauce sat for a little bit. I think when I make this again, I will cut the garlic down just a little bit since the flavor seemed to intensify. I didn't have any smoked paprika so I used the regular kind and it was good. I didn't notice a strong tomato flavor and, in fact, I thought it could probably use a little more. A little tweaking and this recipe will be a staple. Thank you.

cortneytreat November 17, 2007

Very good with fishcakes, for instance. Loved the strong lemon and garlic flavors. The color and flavor of the tomato paste made it just a tad too pinky and "ketchupy", and I think some more of paprika would give it just right look and flavor about it. Great stuff, anyhow!

rosslare October 29, 2006

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