Under 5 mins
Makes:1 1/2 cups
Aioli, a garlicky mayonnaise hailing from Provence, is commonly used as a gourmet sandwich condiment. This version with sweet paprika is great on a sandwich, as a dip, or dolloped on broiled mussels for a quick cocktail party appetizer.
Game plan: The aioli can be made up to 4 days ahead and refrigerated in an airtight container. For a slacker solution, fold the garlic, mustard, and paprika into good-quality store-bought mayonnaise.
2 medium garlic cloves, coarsely chopped
1 large egg
2 teaspoons Dijon mustard
1 1/4 cups extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon sweet paprika
1 teaspoon kosher salt
Combine garlic, egg, and mustard in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds.
With the processor running, slowly add oil in a thin stream until completely combined, about 2 minutes. Stop the processor, add remaining ingredients, and pulse until thoroughly mixed. Scrape the sides of the bowl with a rubber spatula and pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using.