Charred Shallot Aioli Recipe

Prepare shallots

Trim the root end of the shallots and remove any loose outer layers. Cut each shallot lengthwise in half. Pat dry with a paper towel.

Char the shallots

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add 1 tablespoon olive oil and swirl to coat. Place shallot halves cut-side down in the skillet in a single layer. Press gently with a spatula so the cut face makes full contact. Cook, without moving, until deeply browned and charred at the cut surface, about 4–6 minutes. Flip and char the rounded side for 1–2 minutes just to take the raw edge off. Remove shallots to a plate to cool slightly.

Sweat (optional) and cool

If shallots are large or look very raw inside, cover the pan and let them steam in residual heat for 1–2 minutes. Allow shallots to cool until warm, then peel any remaining papery skin and roughly chop.

Blend shallots and aromatics

Place the chopped charred shallots, 1 large garlic clove (peeled), 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, and 1 teaspoon smoked paprika into a small food processor or blender. Pulse until the mixture becomes a coarse purée, scraping down the sides once or twice (about 20–30 seconds).

Emulsify aioli

With the processor running on low, drizzle in the 2 tablespoons neutral oil in a slow, steady stream to help emulsify. Add the 1 cup mayonnaise and pulse just to combine until smooth. If you prefer a lighter texture, you may add 1–2 teaspoons of water to loosen the aioli to desired consistency.

Season and adjust

Taste the aioli and season with 3/4 to 1 teaspoon fine sea salt and 1/2 to 1 teaspoon freshly ground black pepper, adjusting to your preference. Add more lemon juice (up to 1 teaspoon) or a pinch more smoked paprika if you want brighter acidity or smokiness. Pulse briefly to incorporate.

Finish and rest

Transfer the aioli to a bowl or jar, cover, and refrigerate for at least 30 minutes to allow flavors to meld. The charred shallot flavor will soften and integrate as it chills.

Serve

Serve chilled or at cool room temperature as a condiment for grilled meats, roasted vegetables, fries, sandwiches, or as a dip. Stir before using; if too thick after chilling, stir in up to 1 teaspoon water at a time to reach desired consistency.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Discard if it develops an off smell or color.