Until a few years ago I used to think that ketchup was the undisputed King of Condiments. Heinz ruled the tomatoey kingdom (and still does as far as all things ketchup go). But times change, and with my ever expanding world view (to go with my equally expanding waistline), I am now an Aioli Advocate.Garlicky mayonnaise. Is anything simpler, or more versatile in the condiment firmament? On burgers, with grilled fish, shrimp, veggies. Dipping french fries. Yum!! Plus it takes well to riffing, as the following will attest. Add a few spices into your mix, and you can tailor it to suit any edible exploring that may be happening. I did this particular Smoked Paprika Aioli to go with some sautéed shrimp and fried okra poppers (I'll post those as soon as I get them just right...I'm very close) I was feeding my friends for an app course before a recent dinner party. It was fantastic, and received glowing reviews. And sure, you could make your own aioli from scratch, and I have and it's actually even better, but I agree with Bittman, there's nothing wrong with using a Best Foods (or Heileman's, depending on your geographic location) base. Follow this or do your own take. So good!
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Smoked Paprika (Pimenton) Aioli
adapted from Mark Bittman/How to Cook Everything
This would also be an awesome condiment with the Spanish Roast Halibut mentioned at the bottom of this post, which is divine!
ingredients:
1/2 cup mayonnaise
1 teaspoon smoked Spanish paprika (pimenton)
1-1/2 teaspoons finely minced garlic, or to taste
method (now read this carefully, because it gets REALLY complicated):
1- Mix all the ingredients together.
Wow, can you believe you made something so complicated? Take that, Keller!
This actually improved given an hour or two in the fridge, and will last several days for further enjoyment.
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one year ago today @ E.D.T.: Happy Holidays with this incredible Standing Rib Roast with Rosemary-Thyme Crust
4 comments:
I bought some Pimenton a few months ago and haven't used it yet. This sounds like a great use of it. How easy could it be?
actually....an aoili is a emulsion that consists using bread or potatoes...not garlic
tracy....that's the key...it couldn't be easier! And pimenton has become the new fave in my spice rack. if you're stumped, just search for ideas on epicurious (also search under Spanish paprika).
taylor....granted it is an emulsion, but I've never heard of the bread or potato thing.
I love smokey flavored aoilis with sweet potato fries. This one sounds like it would be a fun twist on the usual ones you get at restaurants.
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