Tenina.com's Paprika Aioli



  1. Place garlic and peppers strips into the Thermomix bowl and chop 1 sec/speed 7.

  2. Add egg, mustard, vinegar, salt, pepper and smoked paprika and set timer for 4 min/37°C/speed 4.

  3. 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.

  4. 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! :)

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