Spanish-Style Smoked Paprika and Roasted Red Pepper Aioli

1. Combine Base Ingredients

Start by combining the egg yolks, sherry vinegar, Dijon mustard, garlic, and 1/2 teaspoon of kosher salt in a food processor. Pulse the mixture until it is smooth and well combined, creating a stable base for the aioli.

2. Add Oil

With the motor running, slowly add the canola oil in a thin stream. This gradual addition is crucial for proper emulsification and prevents the mixture from separating. You will notice the mixture thickening as you add the oil. Occasionally, stop to scrape down the sides of the bowl with a rubber spatula to ensure everything is well incorporated.

3. Add Remaining Oil

Once the mixture begins to thicken, you can add the remaining oil more quickly. The aioli should become thick and creamy as you continue to blend.

4. Add Flavorings

Next, add the Spanish sweet smoked paprika, roasted red bell pepper, and a dash of Sriracha hot sauce into the food processor. Blend until everything is well mixed and the aioli takes on a rich, reddish hue.

5. Adjust Seasoning

Taste the aioli and adjust the seasoning as needed, adding more kosher salt or Sriracha hot sauce to suit your preference.

6. Store Aioli

Transfer the aioli to an airtight container and refrigerate it. The aioli can be stored in the refrigerator for up to 5 days, ready to complement your favorite dishes.