Red Pepper Aioli
A creamy homemade aioli with roasted red peppers, garlic, and parsley. An ideal condiment for sandwiches, burgers, fish, or chicken.
Servings: 32 Tablespoon size servings
Calories: 51kcal
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: 51kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 79mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg