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Aioli for Fried Cauliflower With Pimentón And Olive Oil From Spain Aioli

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8
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INGREDIENTS

1 tbsp. pimentón (Spanish smoked paprika)
1 fresh egg yolk
1/2 lemon, juiced
2 pinches of salt
Extra virgin Olive Oil from Spain, as needed

INSTRUCTIONS

  1. 1
    Toast pimentón in a small skillet over medium-low heat until fragrant, about 4 minutes. Blend pimentón together with the egg yolk, salt and lemon juice. Slowly drizzle in extra virgin Olive Oil from Spain, blending continuously, to emulsify the aioli.
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