Spicy Lemon And Paprika AÏoli Recipes

SPICY LEMON AND PAPRIKA AIOLI

Spicy Lemon and Paprika Aioli image

Make and share this Spicy Lemon and Paprika Aioli recipe from Food.com.

Provided by kiwidutch

Categories Sauces

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 5

Ingredients

1 1/2 cups mayonnaise
1/2 cup fresh lemon juice
6 cloves garlic, minced
1 1/2 tablespoons tomato paste
1 1/2 teaspoons hot smoked spanish paprika (Pimentón de la Vera, or 1 1/2 teaspoons Hungarian sweet paprika and 1/2 teaspoon cayenne pepper)

Steps:

Combine all ingredients in small bowl; whisk to blend.
Season aioli to taste with salt and pepper.
(Can be made 1 day ahead. Cover and refrigerate.).

SPICY LEMON AIOLI

Spicy Lemon Aioli image

Want a quick & easy way to make an impressive sandwich spread or dip? Make this aioli and whatever you are making is sure to be a hit.

Provided by QueenBeesKitchen

Categories < 15 Mins

Time 10m

Yield 1/3 Cup, 2 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup mayonnaise
1/2 lemon, zested and juiced
1/2-1 teaspoon cayenne pepper (adjust according to taste)
1/2 teaspoon sea salt
1/2 fresh ground black pepper
2 tablespoons olive oil (plus more if desired)

Steps:

Add all of the ingredients except the olive oil into a medium sized mixing bowl.
Begin stirring with either a spatula or whisk and add in olive oil one tablespoon at a time.
Once everything is well blended, test for desired consistency - add more olive oil as you see fit.
When completely blended, top with a sprinkle of cayenne pepper and lemon zest.

Nutrition Facts : Calories 125, Fat 13.6, SaturatedFat 1.9, Sodium 582.1, Carbohydrate 1.6, Fiber 0.5, Sugar 0.4, Protein 0.2

TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AïOLI

Tunisian Fish Cakes with Lemon and Paprika Aïoli image

Categories Citrus Fish Onion Appetizer Fry Passover Ramadan Kosher Cilantro Parsley Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 40

Number Of Ingredients 13

Ingredients

2 pounds mild white fish fillets (such as orange roughy or halibut), cut into 1/2-inch cubes
1 cup finely chopped onion
6 garlic cloves, chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoons coarse kosher salt
1 teaspoon ground ginger
3/4 teaspoon ground black pepper
6 tablespoons matzo meal
1 large egg
12 tablespoons (about) olive oil (for frying)
Spicy Lemon and Paprika Aioli

Steps:

Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
Arrange fish cakes on plates. Spoon aioli alongside and serve

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