Smoked Paprika Aioli

I get tired of the same old sauces and condiments in my sandwiches, don’t you? So, I thought why not share a recipe for Smoked Paprika Aioli to expel the possibility of sandwich monotony.

Smoked Paprika Aioli has a super power – it heightens the flavors of sandwiches. A pretty simple super power, but an important one. It’s a supreme condiment that goes great with so many dishes. In fish sandwiches, alongside crab cakes or mixed up in shrimp sandwich rolls, just to name a few.

I use it as a dip too. Usually alongside other dips with very different characteristics and ingredients. It’s fabulous with fish strips, veggie sticks and bites cooked in batter.

If you try this recipe you can go for spicy or no. I love spicy, especially in fish dishes. Consequently, the addition of red pepper flakes is a must for me. A must baby!

I used fresh garlic in this recipe, but I know that there are some who have difficulty with digesting raw garlic. If that is you, feel free to substitute with garlic granules. I tsp is all you need, but you can go a little lighter if need be.

I imagine some of you will ask whether you can use sweet paprika instead of smoked. Well, you can I guess, if you’re not a fan of smoky flavors. However, Smoked Paprika Aioli ain’t smoked without smoked paprika – am I right?

A little goes a long way when serving as a dip, you don’t want to overpower the dipped food item. Conversely, you should really lay it on thick in a sandwich. You want that smoky flavor to come through to complement the dish. Don’t you love the nuances of serving food?

If you’re able to get together with family and friends for July 4, COVID-19 social distancing rules permitting, Add Smoked Paprika Aioli on the menu, serve with some catfish strips and watch them enjoy it.