Food 52

Pimentón Aioli

This smoky aioli is the base of Saltie's Scuttlebutt sandwich, but you'll also want to keep a jar on hand at all times for any smearing and dunking needs that may arise. For a snack, try it dabbed on hard-boiled eggs. Note: If you use a food processor, you may want to add a bit of water, midway through adding your oil, to thin it out. If make the aioli by hand, don't add the water! It's more likely to break that way. Adapted slightly from Saltie: A Cookbook (Chronicle, 2012)