A creamy homemade aioli with roasted red peppers, garlic, and parsley. An ideal condiment for sandwiches, burgers, fish, or chicken.
Keyword: aioli, condiment, mayonnaise, red peppers
Servings: 32Tablespoon size servings
Author: The Flour Handprint
3largeegg yolksroom temperature
3/4cupgrapeseed oilor canola or olive
2/3cuproasted red peppers
1tbsminced garlicabout 4 cloves
1 1/2tspgolden balsamic vinegaror white wine or lemon juice
1/2 tspground black pepper
1tbs parsley, minced
Add all the ingredients except the oil into the bowl of a food processor or blender.
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.
Once all the oil is added, pour aioli into an airtight container and keep refrigerated for up to a week.
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 to break down. Then slowly drizzle in thin aioli, drop by drop, until thickened.