Paprika Mayonnaise and Greek Yogurt Sauce

Name: Paprika Mayonnaise and Greek Yogurt Sauce
Total time: 10 min
Yield: 4
Ingredients: 10 ml Dijon mustard; 15 ml lemon juice or vinegar; 150 ml rapeseed oil; 10 ml smoked paprika; 5 ml tomato paste; 5 ml salt; 5 ml chili; 200 g Greek yogurt (2–5%); 2.5 ml salt

This recipe offers two different paprika-spiced sauces: a rich mayonnaise-based version and a lighter Greek yogurt version. You can also mix them in different ratios according to your taste and calorie preferences.

Ingredients

20 mlDijon mustard

15 mllemon juice or vinegar

150 mlrapeseed oil

20 mlsmoked paprika

5 mltomato paste

7.5 mlsalt

5 mlchili

200 gGreek yogurt (2–5%)

Steps

Prepare the mayonnaise base

Place [1 egg yolk], 10 ml Dijon mustard, 15 ml lemon juice or vinegar, and 150 ml rapeseed oil into a narrow, high-sided container. Ensure the egg yolk remains intact at the bottom.

Blend the mayonnaise

Place the immersion blender at the bottom of the container, covering the yolk. Start the blender and hold it at the bottom briefly, then lift slowly to allow the oil to emulsify into mayonnaise. Continue lifting until all the oil is incorporated.

Add paprika spices

Fold 10 ml smoked paprika, 5 ml tomato paste, and 5 ml salt into the finished mayonnaise. If desired, add [1 garlic clove] and/or 5 ml chili.

Finish the paprika mayonnaise

Mix the added ingredients into the mayonnaise until smooth using a spoon or a quick pulse with the blender. Store the paprika mayonnaise in the refrigerator.

Prepare the Greek yogurt sauce

In a bowl, combine 200 g Greek yogurt (2–5%), 10 ml Dijon mustard, 10 ml smoked paprika, and 2.5 ml salt. If desired, add [1 garlic clove].

Mix the yogurt sauce

Whisk the ingredients together in a bowl until the sauce is smooth. Store the Greek yogurt sauce in the refrigerator.