Red Pepper Aioli

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Creamy homemade roasted red pepper aioli is easy to make with a food processor or blender in just 5 minutes. With a combination of fresh ingredients and pantry staples you can enjoy a no mayo aioli on your burgers, fish, deli sandwiches, and more.

a jar of roasted red pepper aioli beside a bottle of oil on a wooden cutting board.

When bell peppers appear at the farmer’s market I am first in line to fill up by basket. I love the sweet, crisp snap of a fresh red bell pepper. I also love what happens when you roast red peppers and extract all that sweet, savory flavor of summer.

That flavor is great in tons of things, like corn and avocado salads or on top of homemade fluffy pizza dough, but it’s also one of my favorite flavors to add to a homemade aioli. This recipe is a simple, fresh aioli made without mayo, meaning it’s whipped up from scratch with eggs, oil, and the whole business. But don’t worry, before you click away, it’s just a quick 5 minute process that can have you feeling cheffy while throwing some chef-level flavor at your sandwiches, burgers, roasted fish, and much more.

Why You’ll Love This Recipe

  • 5 Minute Gourmet Sauce – Making a homemade mayonnaise, even one with roasted red peppers that tastes like it came straight out of your fave fine-dining place, is shockingly fast.
  • Versatile Flavor – You can pair roasted red pepper aioli with roasted fish, crudites, paninis, deli sandwiches, burgers, chicken, and more.

Aioli Vs. Mayonnaise, What’s the Deal?

Simply put, mayonnaise is a sauce created by using the awesome emulsifying power of egg yolks to suspend tiny oil droplets, creating a thick, creamy, customizable base. Aioli is a garlic-flavored mayonnaise. Honestly, word aioli is from the Provencal words ‘ai’ for garlic and ‘oli’ for oil.

This recipes uses the combination of a classic garlic aioli with roasted red bell peppers to create a ‘fancy’ but ridiculously easy sauce.

Ingredients & Substitutions

You might be surprised at how easy it is to whip up homemade red pepper aioli with no mayo. Just these simple ingredients will transform in your blender to a gorgeous, red, creamy sauce.

roasted red pepper strips on a plate with oil, egg yolks, and seasonings arranged around them in smaller bowls.

  • Roasted Red Peppers – Read my guide How to Roast Peppers to make them yourself, or buy a good quality jar of them for best flavor.
  • Egg yolks – This particular recipe calls for 3 egg yolks.
  • Oil – I opted for canola oil, which didn’t overwhelm the pepper flavor. Vegetable, grapeseed, sunflower, or a lightly flavored olive oil will all work.
  • Salt – It breaks down the yolk granules, making it easier to suspend the oil and creating flavor.
  • Lemon Juice – Feel free to use white wine vinegar or golden balsamic vinegar if needed.
  • Dijon Mustard – Mustard is important for keeping the emulsion stable and providing flavor.
  • Fresh Garlic
  • Parsley, optional
  • Pepper

Pro Tip: It’s essential that these are room temperature! Cold eggs do not emulsify properly and your aioli can come out too runny. In a pinch, place the whole egg (in its shell) in a bowl of warm water for a for a few minutes, then separate them.

Step by Step Instructions

A lot of aioli recipes just add flavoring components and garlic to already prepared mayonnaise. That’s fine for a quick sauce, but I’m going to take you through the process from yolk to finished sauce. If you’ve ever made a vinaigrette, you can make mayonnaise, I promise.

Step 1 – Combine Ingredients in Food Processor or Blender

Place your egg yolks, salt, minced garlic, red peppers, parsley, vinegar, mustard, and pepper into the bowl of your food processor. Turn it on and blend until everything is well blended. This took about 30 seconds for me.

Pro Tip: Jarred red peppers can contain more water than freshly roasted ones. Gently blot them dry with a clean cloth or paper towel before adding to the blender.

A food processor bowl with red pepper aioli in it.

Step 2 – Drizzle in the Oil

Next is the hardest and most crucial part, adding the oil. Adding too fast will cause it to break. Start pouring in the oil very slowly, in a very thin stream. Air on the side of caution, adding drops at a time if necessary.

Once the aioli begins to come together you can add it slightly faster but be careful. It’s fine to go slow. If by chance your aioli gets too thick, you can thin it out with a teeny bit of water. Congrats! You just made homemade mayo, one that’s full of that slightly sweet, roasted red pepper flavor, with a bite from that garlic.

a bowl of roasted red pepper aioli on a cutting board surrounded by parsley and red peppers.

FAQs

Can I make red pepper aioli by hand?

It’s possible to make aioli by hand by simply vigorously whisking the oil into the yolks, acid, salt, and mustard in a very slow stream. This particular aioli however does require a blender or food processor, the peppers need to be blended to emulsify properly.

How long is homemade aioli good for?

I recommend storing homemade aioli in an airtight container in the fridge. Use it within 1 week of making.

What are good dishes to use roasted red pepper aioli with?

We love this sauce on turkey burgers, roasted fish, in egg salad, tossed in a light pasta salad, or with deli meat on a cold cut sandwich. You can use it anywhere that roasted red peppers would be a welcome flavor!

an egg salad sandwich made with red pepper aioli on a wooden cutting board
I happen to think red pepper aioli is a perfect mayo for egg salad!

Other Sauce Recipes you Might Enjoy

Love this recipe? Please consider leaving a 5 star rating in the recipe card below, or a comment to share your experience with fellow home cooks. I hope you enjoy and as always, Happy Eating!

a glass bottle with red creamy mayonnaise inside.

Red Pepper Aioli

Mikayla M.
A creamy homemade aioli with roasted red peppers, garlic, and parsley. An ideal condiment for sandwiches, burgers, fish, or chicken. 
5 from 11 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine American
Servings 32 Tablespoon size servings
Calories 51 kcal

Ingredients
  

  • 3 large egg yolks room temperature
  • 3/4 cup grapeseed oil or canola or olive
  • 2/3 cup roasted red peppers
  • 1 tbs minced garlic about 4 cloves
  • 1 1/2 tsp lemon juice or white wine or golden balsamic vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tsp dijon mustard
  • 1 tbs parsley, minced

Instructions
 

  • Add all the ingredients except the oil into the bowl of a food processor or blender. 
    3 large egg yolks, 2/3 cup roasted red peppers, 1 1/2 tsp lemon juice, 1/2 tsp kosher salt, 1/2 tsp ground black pepper, 1 tsp dijon mustard, 1 tbs parsley, minced, 1 tbs minced garlic
  • Blend until peppers are broken down and ingredients are combined well, about 30 seconds. 
  • With the food processor running, begin drizzling in the oil VERY slowly. It will take several minutes to incorporate all the oil. 
    3/4 cup grapeseed oil
  • Once all the oil is added, pour aioli into an airtight container and keep refrigerated for up to a week. 

Notes

This recipe can be halved. If halving, use 2 egg yolks. 
If your aioli is too thin, bring another egg yolk to room temperature. Add a pinch of salt and whisk it to break it down. Then slowly drizzle in the thin aioli, drop by drop, until thickened. 

Nutrition

Calories: 51kcalCarbohydrates: 1gProtein: 1gFat: 6gSaturated Fat: 1gCholesterol: 17mgSodium: 79mgPotassium: 6mgFiber: 1gSugar: 1gVitamin A: 48IUVitamin C: 2mgCalcium: 4mgIron: 1mg
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Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.

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