Smoked Paprika Mayo
A creamy, smoky, and mildly sweet condiment that transforms burgers, fries, or veggie platters into gourmet delights with minimal effort.
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.