Paprika Garlic Aioli

Photo: Barcelona Bites

Ingredients

3 egg yolks

1/2 teaspoon salt

1/4 teaspoon mustard

1 tablespoon (45 ml) sherry wine vinegar

2 1/4 cups (350 ml- 530 ml) extra virgin olive oil

2 tablespoons of boiling water

6 tablespoons of ground toasted almonds

3 garlic cloves, minced very fine

1 teaspoon smoked Spanish paprika

Preparation

In the heaviest bowl you have (or in a lighter bowl set on top of a damp folded tea towl- to prevent it from moving) whisk the egg yolks for a minute or so until they are thick and sticky.

Add the salt, vinegar and mustard and whisk for another minute.

Now start adding your oil SLOWLY in a very teeny tiny thin little stream, while whisking the oil into the yolk mixture. You can add a few drops and then whisk if you're having a hard time doing both things at the same time.

After you have added about 1/3 cup of the oil, the risk of the mayo breaking is less and you can start adding a bit more (say, a tablepoon) at a time. Add at least 1 1/2 cups of the oil and any more you need to obtain the consistency you want. If it gets too thick before you have finished adding the oil, you can add a tablespoon of water to thin it a bit. Then continue adding oil.

When you have your mayo the way you want it, whisk in the boiling water (this is supposed to prevent curdling) and add the garlic, almonds and paprika.