Cajun Aioli

Cajun Aioli

1 Large Garlic Cloves, Peeled and Crushed
1 Large Egg Yolk, At Room Temperature
1/4 cup Extra Virgin Olive Oil
3/4 cup canola
1 1/2 teaspoons Creole Mustard
1/2 tablespoon White Wine Vinegar
a pinches of smoked paprika
1/2 teaspoon Srirachi hot sauce
1/4 teaspoon seafood seasoning
1/2 teaspoon Kosher Salt
1/2 lemon juiced
1 cup plain yogurt or Duke’s mayonnaise
Whisk all of the ingredients together cover and refrigerate


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