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.

Course Condiment

Cuisine American

Keyword aioli, red pepper aioli

Prep Time 5

Cook Time 20

Total Time 25

Servings tablespoons

Calories 61.1kcal

Author Susan Pridmore

Equipment

baking sheet
Parchment paper
Food Processor or blender

Ingredients

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

Instructions

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.

Notes

Recipe makes ⅔ cup red pepper aioli. The nutrition information is based on 1 tablespoon of the aioli.

Nutrition