Pimenton Aioli

• 1 tbsp white wine vinegar
• 1 clove garlic
• 3 whole eggs
• 1 tsp dijon mustard
• 2 tsp pimentón
• 1 qt pimentón oil
(1 qt blended oil heated up with 2 tbsp
pimentón at 155 F for 30 minutes and strained)
• salt
• pepper

In a vitaprep, process everything except the Oil until well blended (about 1 minute).  With the motor running drizzle in the pimenton oil, slowly at first, then increasing speed to thicken.  Adjust seasoning with salt and pepper.