Paprika Garlic Aioli

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.