Smoked paprika mayo

Smoked paprika mayo

By
From
A Lot on Her Plate
Makes
1 small jar
Photographer
Helen Cathcart

This little mayo recipe is the perfect foil for fish and seafood. It’s great as a dip for peeled, prawns, grilled squid or drizzled over octopus carpaccio.

Ingredients

Quantity Ingredient
10 tablespoons good-quality mayonnaise
3 tablespoons extra-virgin olive oil
6 teaspoons hot smoked paprika
3 teaspoons cayenne pepper
2 teaspoons garlic granules
1 tablespoon freshly squeezed lemon juice

Method

  1. Sterilise a small jar by putting it through a hot dishwasher cycle or washing it in hot, soapy water, rinsing well and drying it in a hot oven for 10 minutes.
  2. Mix all the ingredients together vigorously until you have a mayonnaise that you can easily drizzle and store in the sterilised jar or a squeezy plastic bottle in the fridge.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again