Ingredients
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1 1/2
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1/2
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6
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1 1/2
-
1 1/2
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-
-
-
-
-
-
-
-
-
Directions
Spicy Lemon and Paprika Aioli,Great with fish, fish cakes, crab cakes,I paired this sauce with recipe #95078 “Pan-Fried Calamari Rings” and it was just wonderful. used only about 3/4 of the amount of lemon juice (freshly squeezed), which was the amount I got out of the one lemon I had on hand. Even though I love garlic, it was a tad overpowering after the sauce sat for a little bit. I think when I make this again, I will cut the garlic down just a little bit since the flavor seemed to intensify. I didn’t have any smoked paprika so used the regular kind and it was good. I didn’t notice a strong tomato flavor and, in fact, I thought it could probably use a little more. A little tweaking and this recipe will be a staple. Thank you.,Very good with fishcakes, for instance. Loved the strong lemon and garlic flavors. The color and flavor of the tomato paste made it just a tad too pinky and “ketchupy”, and I think some more of paprika would give it just right look and flavor about it. Great stuff, anyhow!
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Steps
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1
Done
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Combine All Ingredients in Small Bowl; Whisk to Blend. |
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2
Done
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Season Aioli to Taste With Salt and Pepper. |
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3
Done
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(can Be Made 1 Day Ahead. Cover and Refrigerate.). |
