Roasted Red Pepper Aioli

This roasted red pepper aioli is ready in a jiffy with either the food processor or blender. It can be used as a dipping sauce for veggies, spread on grilled cheese sandwiches, or turned into a salad dressing.

This aioli is best if you roast your own red peppers, but you can use jarred roasted peppers in a pinch.

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Jump to:

• 🤷‍♀️ What is aioli?
• ❤️ Why you'll love this recipe
• 🧅 Ingredients + Notes
• 🔪 Recommended Equipment
• 👩‍🍳 Why This Recipe Works
• 💡Ways to Use This Aioli
• Roasted Red Pepper Aioli

In culinary school, we had to whisk up aioli by hand while Chef watched over us with an eagle eye. She made it look easy, but I quickly learned that was pure deception.

In fact, I almost threw my trusty blender in the car one morning. My plan was to stash it in the tiny bathroom out back of the kitchens, and steal back there to make my aioli. It would be tricky, blenders are notoriously loud, but I figured to hell with the consequences.

Of course, I didn't do it.

I was way too intimidated by both Chef and the cranky owner of the school who seriously needed to be on meds. Seriously.

Plus it's hard to stand your ground in baggy black and white checked pants that flop over your kitchen clogs while shoving up the too-long sleeves of your chef's jacket, trying to straighten reading glasses constantly twisting around your neck. Oh, and while sweat is rolling down your face.

These days, I'm done with hard-core whisking, and whip this aioli up in about 3 minutes once the peppers are roasted and peeled. I make it often for dinner parties along with this dipping oil full of herbs.

🤷‍♀️ What is aioli?

A true aioli sauce is an emulsion of mashed garlic, olive oil and a pinch of salt. But this simplicity is deceptive. Making it is laborious, because you have to add the oil a drop at a time, pounding it together with a mortar and pestle. In much of France, and in this recipe, making the emulsion is helped along with the addition of egg yolks, mustard and lemon, similar to mayonnaise.

Some recipes start with mayonnaise, like this sriracha aioli. And if you use a plant-based mayonnaise, you have a vegan aioli.

❤️ Why you'll love this recipe

• It's the easiest aioli you'll ever make.
• Roasting your own peppers for it creates a rich flavor. And the flavor is further deepened by adding sun-dried tomatoes to the mix.
• No fancy ingredients.
• It's low carb!

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👩‍🍳 Why This Recipe Works

• It's quick and forgiving with the blender. I've never once had this sauce break. Not once.
• The sun dried tomatoes add some great umami and depth of flavor. If you have any balsamic tomatoes on hand, you can use them instead for that burst of savory umami.

As a note: if you have any left over sun-dried tomatoes you want to use up, make this sun-dried tomato pesto. Toss it with pasta, grains, potatoes, or smear onto a pizza.

💡Ways to Use This Aioli

Use this sauce in many of the same ways you use a garlic aioli.

• Dipping sauce for raw, roasted, or grilled veggies
• Spread on crackers and top with cheese
• Use as the sauce in a roasted red pepper penne dish.
• Spread on grilled cheese sandwiches
• Stir into pasta sauce and soups