Roasted Red Pepper Aioli
This roasted red pepper aioli is ready in a jiffy when you use a blender. The flavor is best when you roast your own red peppers, but you can use jarred roasted peppers in a pinch. Recipe makes about ⅔ cup of aioli.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Condiment
Cuisine: American
Keyword: aioli, red pepper aioli
Servings: 11 tablespoons
Calories: 61.1kcal
Author: Susan Pridmore
- 2 large red bell peppers
- 2 large egg yolks
- 2 tablespoons Dijon mustard
- 2 teaspoons lemon juice
- 8 oil-packed sun-dried tomatoes with their oil
- ¼ cup olive oil
- pinch salt if needed
Preheat the oven to 450˚F, and line a baking sheet with foil or parchment paper. Place the red peppers on the prepared baking sheet and roast for 20 minutes, or until blackened and soft. Turn the peppers every 5 minutes. Wrap the roasted peppers in foil for 5 minutes. Peel, remove the stems, and seeds. Throw the yolks, mustard, lemon juice, roasted peppers, and sun-dried tomatoes into the bowl of a food processor fitted with a metal blade, or a blender. Pulse a few times to purée.
Drizzle the oil into the sauce while whirling the blender like crazy. The sauce should be thick and smooth, similar to mayonnaise.
Whisk in a pinch of salt if needed.
Recipe makes ⅔ cup red pepper aioli. The nutrition information is based on 1 tablespoon of the aioli.
Calories: 61.1kcal | Carbohydrates: 1.1g | Protein: 0.8g | Fat: 6.1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.2g | Cholesterol: 33.4mg | Sodium: 129.5mg | Potassium: 52.4mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 109.6IU | Vitamin C: 5.7mg | Calcium: 9.6mg | Iron: 0.3mg