This is a delicious take on the original mayonnaise recipe. Amp it up with this Paprika Aioli version, we do love adding flavour to our mayo slash aioli! The sky is the limit, it is as wild as your imagination! Rest assured, we have LOADS of ways coming up for you to use this!
But, to the aioli. If Tenina had a dollar for the number of failed mayo stories she has in her inbox... Pretty sure this one will get you through all the fails and you will be sending us a few virtual high fives! You will totally love the simplicity and workability of this recipe. Go and try it today, share the video and get us viral...
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 3 Garlic Cloves
- 50 Grams Roasted Peppers, strips (available in jars or tins)
- 1 eggs
- 2 Teaspoons Dijon mustard
- 2 Teaspoons Apple Cider Vinegar
- 1 Pinch Pink Salt Flakes BUY
- Fresh cracked black pepper to taste
- 1 Teaspoon Smoked Paprika
- 300 Grams Grapeseed oil
Place garlic and peppers strips into the Thermomix bowl and chop 1 sec/speed 7.
Add egg, mustard, vinegar, salt, pepper and smoked paprika and set timer for 4 min/37°C/speed 4.
When there is 3 minutes left on timer, hold MC in place with your hand, (to prevent it floating) while you pour the oil onto the lid. Continue to hold the MC down to reduce the rate in which the oil drips into the bowl.
This delicious paprika aioli will last for around 3 weeks if kept in a sterilised jar in the fridge. However...we think you will be needing to make another batch way before that.
IMPORTANT: Using the wrong kind of oil will equal bitter mayo. Please make sure to use a flavourless oil for scrummy results, such as grapeseed oil or light/mellow/mild olive oil. Enjoy! You will never buy mayo again! :)