Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
Ounces
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Paprika Mayo Recipe
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.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
dips and condiments, Side Dish, Starters
Cuisine:
Spanish
Diet:
Gluten Free, Vegetarian
Servings:
22
servings
Author:
Emily Leary
Equipment
Measuring jug
Measuring spoons
Citrus juicer
Large mixing bowl
Electric whisk
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
olive oil
350
ml
vegetable oil (canola oil)
2
tsp
paprika
1
lemon
juiced
Metric
-
Ounces
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
This mayo is perfect to enjoy with classic tapas options such as bread and olives.
Nutrition
Calories:
70
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
27
mg
|
Sodium:
4
mg
|
Potassium:
14
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
126
IU
|
Vitamin C:
3
mg
|
Calcium:
5
mg
|
Iron:
1
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!