Smoky mayonnaise is a great way to bring a garlicky, smoky flavor to potato salads, roast beef sandwiches, and burgers.
This homemade smoky mayo recipe gets its flavors from the smoked paprika, garlic, and apple cider vinegar.
A couple of tips when you’re making homemade mayonnaise. The first is to let the egg yolk come to room temperature. The second is put the oil in a squirt bottle; this makes it a lot easier to control the oil as it’s being added.
A great recipe for this mayo is Smokehouse Potato Salad. It also works as a dip with fries and onion rings.
- 1 egg yolk
- 3/4 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp mustard powder
- 1/4 tsp sugar
- 2 tsp lemon juice
- 2 tsp apple cider vinegar
- 1 cup canola or corn oil
- 1 tsp chipotle Tabasco sauce
- 1 clove garlic, minced
- Using a glass bowl, whisk together the egg yolk, smoked paprika, sugar, salt, and mustard powder. In a small bowl combine the lemon juice and vinegar.
- Add half of the lemon juice mixture to the egg yolk along with a few drops of oil, whisking until everything starts to thicken and lighten in color.
- Once the emulsion has started, begin adding the oil in a slow, steady stream while continuously whisking.
- Once half the oil has been incorporated, add the rest of the lemon juice mixture and continue whisking until the oil is completely incorporated.
- Once you’ve finished adding the oil, mix in the Tabasco.
- Leave at room temperature for an hour or so and then refrigerate for up to a week.