A horseradish-smoked paprika aioli is a creamy, zesty condiment that combines the sharp, pungent heat of horseradish with the warm, smoky depth of smoked paprika.
Horseradish-Smoked Paprika Aioli
A horseradish-smoked paprika aioli is a creamy, zesty condiment that combines the sharp, pungent heat of horseradish with the warm, smoky depth of smoked paprika. It is commonly used as a dipping sauce for fries, a spread for Beef Filet Triple Stacks (roast beef sandwiches), or a topping for grilled steak, salmon, or roasted vegetables.
Servings 1 /2 cup
Ingredients
- 1/2 cup mayonnaise
- 2 teaspoons creamy horseradish
- 3/4 teaspoon smoked paprika
Instructions
- In a small bowl, combine mayonnaise, horseradish, and paprika, stirring until smooth. Cover and refrigerate up to a day until needed.
Notes
Perfect Condiment for Beef Filet Triple Stacks (recipe follows):
1 pound Boars Head London Broil Top Round Roast Beef very thinly sliced
24 thin slices campari tomatoes
1/2 cup baby arugula
8 slices of wheat sandwich bread
16 slices sourdough sandwich bread
1 recipe horseradish-smoked paprika aioli
To assemble Beef Fillet Triple Stack: Using a 2 1/2-inch round cutter, cut 16 rounds from sourdough bread and 8 rounds from wheat bread, discarding crusts. Spread horseradish-smoked paprika aioli onto each bread round.
Place arugula on a sourdough round and place beef slices on top of arugula. Top with wheat round, aioli side up. Top with 2 tomato slices. Top with a sourdough round, aioli side down. Secure with a decorative pick, and garnish with arugula, if desired.
1 pound Boars Head London Broil Top Round Roast Beef very thinly sliced
24 thin slices campari tomatoes
1/2 cup baby arugula
8 slices of wheat sandwich bread
16 slices sourdough sandwich bread
1 recipe horseradish-smoked paprika aioli
To assemble Beef Fillet Triple Stack: Using a 2 1/2-inch round cutter, cut 16 rounds from sourdough bread and 8 rounds from wheat bread, discarding crusts. Spread horseradish-smoked paprika aioli onto each bread round.
Place arugula on a sourdough round and place beef slices on top of arugula. Top with wheat round, aioli side up. Top with 2 tomato slices. Top with a sourdough round, aioli side down. Secure with a decorative pick, and garnish with arugula, if desired.
