John Myers
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Grilling: Hungarian Duo (paprika Dip and Paprika Mayonnaise)
The perfect grilling: hungarian duo (paprika dip and paprika mayonnaise) recipe with a picture and simple step-by-step instructions.
Alternatively
- 1 Pc. Chili
- 1 Pc. Onion
- 1 Pc. Clove of garlic large
- 1 tbsp Sunflower seed
- 0,5 tsp Sweet paprika powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tbsp Rapeseed oil
- 1 tbsp Garlic oil
- 1 Pc. Grilled and pickled garlic
- 1 tsp Tomato paste concentrated three times
- 1 shot Water
- 1 pinch Sugar
- Salt
- Pepper
- 1 shot Wine
For the mayonnaise
- 4 tbsp Homemade mayonnaise
- Wash and clean the paprika and chilli, peel the garlic and onion. Finely chop with the seeds in a blender. Let stand briefly.
- Using a fine sieve, separate the resulting vegetable water and set aside.
- Season the paprika mixture, add the oils and the pickled garlic. Mix again until you get a finely pureed mixture.
- Salt and pepper.
- Bring a little tomato paste to the boil briefly, deglaze with a dash of water or, alternatively, Hungarian wine and simmer briefly.
- Add sugar to taste.
tip
- I always grill a large portion of garlic and soak it in canola oil for several days before using the oil or the cloves.
For the mayonnaise
- Mix the mayonnaise and paprika cream 2: 1 and chill. You can find the recipe for the majo here: Basic recipe: Mayonnaise and “Aioli”
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