This from-scratch paprika mayo is fresh and delicious with a gorgeous smoky-sweet flavour. And if you thought mayonnaise was tough to make, think again!
This spicy, flavourful condiment takes just minutes to prepare. You'll start with vinegar, egg yolks and mustard and you'll drizzle oil into the bowl while whisking vigorously (an electric whisk is best!)
As you whisk and add, whisk and add, the magic will happen before your eyes and the mixture will thicken until you have a gorgeous, silky mayonnaise. A dash of lemon juice and a touch of paprika is all it takes to complete your very own homemade paprika mayo.
Note a good quality olive oil is delicious but it's also powerful in flavour, so this mayonnaise uses a mixture of olive and vegetable oils to give a balanced taste. If you prefer, you can of course use all olive oil.
Here's the full recipe for my paprika mayo, complete with plenty of step-by-step pictures to help you along the way.
Ingredients
- 1 tbsp white wine vinegar plus more, if desired
- 3 medium free range egg yolks
- 1 tsp English mustard
- Pinch salt and black pepper
- 150 ml (⅔ cup) olive oil
- 350 ml (2½ cups) vegetable oil (canola oil)
- 2 tsp paprika
- 1 lemon juiced
Instructions
Put the vinegar, egg yolks and mustard in a large, clean bowl.
Beat with an electric mixer until well combined.
While still beating at top speed, pour in a tablespoon of the olive oil.
Beat until it emulsifies – it will look thicker and creamier.
Keep adding the oil a little at a time, beating all the time.
When you have run out of olive oil, continue with the vegetable oil.
Add the paprika, and a pinch of salt and pepper.
Whisk through.
Add the lemon juice
Whisk through. This will loosen and lighten the mayo.
Finally, season to taste and your mayo is ready to enjoy.
What will you serve with this beautiful homemade paprika mayo?
Print this paprika mayo recipe
Paprika Mayo Recipe
Ingredients
- 1 tbsp white wine vinegar plus more, if desired
- 3 medium free range egg yolks
- 1 tsp English mustard
- Pinch salt and black pepper
- 150 ml (⅔ cup) olive oil
- 350 ml (2½ cups) vegetable oil (canola oil)
- 2 tsp paprika
- 1 lemon juiced
Instructions
- Put the vinegar, egg yolks and mustard in a large, clean bowl and beat with an electric mixer until well combined.
- While still beating at top speed, pour in a tablespoon of the olive oil and beat until it emulsifies – it will look thicker and creamier.
- Keep adding the oil a little at a time, beating all the time. When you have run out of olive oil, continue with the vegetable oil.
- Add the paprika, and a pinch of salt and pepper. Whisk through.
- Add the lemon juice and whisk through. This will loosen and lighten the mayo.
- Finally, season to taste and your mayo is ready to enjoy.
Video
Notes
Nutrition
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Jen says
Love the colour and flavours of this mayonnaise, give me chips to dunk in it and I'll be happy.
Laura@howtocookgoodfood says
This looks so good, I just want to dive in with loads of god bread and some bbq prawns!
Un-becoming My Mother says
I don't like mayo, but my husband would love this!! Will show him tonight when he gets home!
Pinkoddy says
You are so talented. Have pinned to give it a go.
Jeanne Horak-Druiff says
Holy moly... I am SO making this! I can justu imagine how well this would go with some good bread... or imagine it in a potato salad. *swoon*
Becca @ Amuse Your Bouche says
THIS LOOKS GORGEOUS! I bloomin love paprika. I've never tried making my own mayonnaise (it's always looked really difficult!) but if I could end up with something like this to dunk my chips into I think I'll have to try it!
Kavey says
Look at the luscious colour of that! Really looks so good!