Prep 10 mins
Cook 0 mins
Great with fish, fish cakes, crab cakes
- 1 1⁄2 cups mayonnaise
- 1⁄2 cup fresh lemon juice
- 6 cloves garlic, minced
- 1 1⁄2 tablespoons tomato paste
- 1 1⁄2 teaspoons hot smoked spanish paprika (Pimentón de la Vera, or 1 1/2 teaspoons Hungarian sweet paprika and 1/2 teaspoon cayenne pepper)
- Combine all ingredients in small bowl; whisk to blend.
- Season aioli to taste with salt and pepper.
- (Can be made 1 day ahead. Cover and refrigerate.).
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.
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.
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!