A little bit of a game-changer in the kitchen – Smoked Paprika Mayo
This sauce, creamy, smoky, and mildly sweet, changes ordinary dishes into gourmet dishes with hardly any work.
Thick it on a juicy burger with tasty fries or as an accompaniment to a rightly colored veggie platter – this sauce’s bold flavor is a character unto itself.
This one is a definite combination of the richness of mayonnaise and the smoking, fond smoked paprika flavor, a culinary gem that serves a new way of dressing.
Pure Love of Smoked Paprika Mayo
Mayonnaise is a basic in each kitchen — it gives it cream and the capability to develop flavors that… have since been around the world.
When you combine smoked paprika, a spice that comes from dried and smoked bird peppers (Spain), it finishes in a condiment with that ultra rich smoky flavor that takes things from the ordinary to a special place.
Flavours that confit garlic, honey, and lime juice are called for by your recipe to create the equilibrium of sweet/sour/savory.
Used by itself, smoked paprika has a history. Spanish known as pimento — a culinary staple since 16th century when the European, peppers (a real estate from America) were introduced on this land. This smoking done for generations on a bed of oak wood gives the spice that signature smell and flavor certainty not reproduced.
Mixed into mayonnaise, it changes a basic condiment to something that is the entirely approachable luxurious, sophisticated sauce.
Smoked Paprika Mayo
Equipment
- 1 Skillet For sautéing onions
- 1 Blender/Food Processor For mixing all ingredients
- 1 Airtight Container To store the mayo
- 1 Airtight Container For storage
Ingredients
- 65 ml Mayonnaise Chefmate
- 6 ml Honey Capilano Pure
- 6 g Confit Garlic Batch Apr18
- 120 g Red Onion (Peeled) Raw
- 30 ml Ketchup Hellmann’s
- 5 g Dijon Mustard Reine
- 50 g Lime (Mexican, Imported) Yields 22.5g juice
- 0.07 g Smoked Paprika Sweet
- 2 pcs Salt (Nezo) Pinches
- 2 ml Corn Oil (Amar Onna) For sautéing onions
Instructions
- Slice red onions to a uniform thickness for even cooking.
- Heat 2 ml corn oil in a skillet over medium heat. Add sliced onions and sauté until soft and golden, about 10–12 minutes.
- Stir in smoked paprika and cook for 1 more minute to release its flavor. Remove from heat and let cool slightly.
- In a food processor or blender, combine sautéed onions, mayonnaise, honey, confit garlic, ketchup, Dijon mustard, lime juice, and salt. Blend until smooth, like a creamy sauce.
- Transfer the mixture to an airtight container and refrigerate. Use within 5–7 days for best flavor.
Notes
- Storage: Store in a glass jar with a tight lid in the fridge for 5–7 days. Use a clean spoon to avoid contamination.
- Variations:
- Spicy: Add chili flakes or Sriracha for heat.
- Vegan: Use plant-based mayo and maple syrup instead of honey.
- Herb-Infused: Blend in fresh parsley or dill for a fresh twist.
- Extra Smoky: Double the paprika or add a dash of liquid smoke.
- Serving Suggestions: Perfect as a burger topping, sandwich spread, dip for fries, or pairing with grilled meats and veggie platters.
- Ingredient Tips: Choose high-quality smoked paprika (pimentón dulce) and fresh Mexican limes for the best flavor.
- Beverage Pairings: Pairs well with pale ale, sparkling water, or Pinot Noir for burgers and grills.
Pure Love of Smoked Paprika Mayo
Mayonnaise is a basic in each kitchen — it gives it cream and the capability to develop flavors that… have since been around the world. When you combine smoked paprika mayonnaise recipe, a spice that comes from dried and smoked bird peppers (Spain), it finishes in a condiment with that ultra rich smoky flavor that takes things from the ordinary to a special place. Flavor’s that confit garlic, honey, and lime juice are called for by your recipe to create the equilibrium of sweet/sour/savory.
Used by itself, smoky mayo recipe has a history. Spanish known as pimento — a culinary staple since 16th century when the European, peppers (a real estate from America) were introduced on this land. This smoking done for generations on a bed of oak wood gives the spice that signature smell and flavor certainty not reproduced.
Mixed into mayonnaise, it changes a basic condiment to something that is the entirely approachable luxurious, sophisticated sauce.
Key Ingredients Nutritional Benefits
Indulgent as smoked paprika mayo may be, the ingredients have surprising health benefits in small serving sizes:
- Red Onions: high in the antioxidant quercetin, add heart protection; reduce inflammation; perhaps blood sugar control (source)
Image of Red Onions below written in red ink is: slow cooker_ Red Garlic
It even lowers blood pressure and cholesterol levels as well. - Confit Garlic: Garlic that has been cooked in oil slowly breaks down the immune-boosting compounds and mellows the spice on your digestion.
- Smoked Paprika: Carotenoid-packed, this spice supplies antioxidants that neutralize free radicals. This is one way to impart lots of intense flavor with minimal sodium and calories.
- Lime: A good source of vitamin C that boosts immunity and aids digestion and skin health while providing a bit of zing (Photo courtesy of Creative Commons).
- Dijon Mustard: As the name indicates, it is made from mustard seeds. Selenium and magnesium help to reduce inflammation and also increase the metabolism of a complex carbohydrate.
- Honey: The nectar of the gods! Provides antioxidants and antibacterial properties and can be used as a healthier alternative to refined sweetener.
- Ketchup: Although sometimes saturated with a whopping amount of sugar, it is a rich source of lycopene from tomatoes that health journals suggest detoxify many animals and many cancers.
Serving Suggestions and Adaptations
With its redundancy, smoked paprika mayo is a true multi-tasker in so many dishes. How to Serve It and With What Taste Profile?
Serving Ideas
- Burger Topping: Slap it on a beef or veggie burger for that over-the-top smoky-salty combo.
- Inside Sandwich: Slip in the middle of a sandwich of turkey or grilled veggies and improve its creamy taste to that of a better restaurant quality.
- Meat to Grill with: Try it on lamb chops, fajitas, or steak for a real professional experience.
- Fries Dip: Instead of regular ketchup, go with this thicker version and pair it with crispy fries or wedges.
- Platter of Veggies: Sliced raw carrots, cucumbers, and bell peppers for an even smokier, creamier comparison.
Variations
- Optional: Spicy 😡 Put chili flakes, cayenne, and Sriracha aside for chili pepper lovers.
- Vegan Version: Exchange the mayonnaise for a plant-based version and substitute honey for maple syrup.
- Herb-Infused: Blend in fresh parsley, dill, or cilantro for an herbaceous boost.
- Heavier Smoky: Double up the smoked paprika and add a splash of liquid smoke for an even deeper flavor palette.
Ingredient Selection
- ONION: Choose red onions for their sweet, over-the-top flavor, but do so firm and glossy so that they mellow out nicely as you sauté.
- Paprika: Get the real deal Spanish smoked paprika (pimento dulce) for superior smokiness; anything generic will not be equal to it.
- Mayo: A premium, whole-fat mayo (Chef mate). Quality mayo is best, but you can use lighter versions, too.
- Limes: So good over the top of a dish literally; it is essentially my chicken’s version of a fresh squeeze Mexican lime juice as opposed to whatever bottled lemon/orange drink.
Storage Sync Bakery
- Refrigerating: Store in a glass jar with a good tight lid in the fridge to keep it fresh.
- Best By: Best if used within 5–7 days. Cup some of the spoon to ensure no spoils left from last time eating it.
- Freezer: Do not freeze mayonnaise; it usually separates and lacks smoothness when thawed.
Pairings & Pairables
- Grill: You need something to cut through all that richness, like a cold pale ale or lager.
- Charcuterie Boards: Sparkling water (sometimes with a twist of lime or cucumber-mint police) is light and refreshing.
- Burgers: The rock-solid pairing is a classic cola or a light red wine, such as Pinot Noir, to balance the smoky goodness.
- Brunch: With a side of tomato juice or a Bloody Mary for the non-sugar-filled version of morning.
Best Times to Enjoy
Lunch and dinner are the best times to experience this condiment — mellower and better suited for grilled or heavy dishes. Also, a cozy brunch treat with eggs or toast or roasted veggies on the weekend. Rich for breakfast or late-night munching as well.
Conclusion: A Condiment to Celebrate
More than just a sauce, Smoked Paprika Mayo is one of those rare experiences from the flavor they bring that simple meals become great. Fluffy and smooth on the palate, with a mild undertone of smoke and a touch of sweetness, it hits all those notes perfectly and is magical in everything it touches.
A life hack that takes less time than half an hour and you barely need any skill to master — it would belong in your every home cook’s handbook.
From backyard BBQs to fast weekday lunches, this condiment is the best for versatility and style. Keep it on hand in your fridge and try variations on the recipe; it will be your go-to. Notice mold in these dishes. Smoked Paprika Mayo is a condiment, but it’s the upgrade around that everyone will wonder how you or your family ever lived without.
