This delicious Red Pepper Aioli is a versatile condiment that is prepared in just 10 minutes using simple ingredients. It adds a burst of sweet, zesty, and tangy flavor to burgers, seafood, meats, veggies, and so much more!
Whether you’re planning a backyard cookout, a casual get-together, or simply looking to spruce up your weeknight dinners, this creamy sauce is a game-changer.
Your Simple Ingredients
- Roasted red peppers – Jarred roasted red peppers that have been drained and patted dry with a paper towel.
- Mayonnaise
- Parsley
- Lemon juice
- Olive oil
- Garlic
- Salt and black pepper
How to Prepare
- Add the the roasted red peppers, garlic, mayo, lemon juice, salt, pepper, and parsley in a food processor or blender. Cover and pulse (or blend) until smooth.
- Add the oil (about 1 teaspoon at a time), pulsing (or blending) in-between until well incorporated.
Common Questions
Store in an airtight container in the fridge for 5 to 7 days.
You can use Greek yogurt or a combination of Greek yogurt and mayonnaise to replace the full amount of mayonnaise. Low-fat mayo can also be used in this recipe.
Red pepper aioli sauce is delicious with vegetables, grilled meats (such as chicken, steak, or pork), sandwiches, wraps, burgers, seafood, french fries, and more!
It is not recommended to freeze this sauce, as the texture changes significantly after defrosting.
Recipe Variations
- Add some heat. If you enjoy heat, add a pinch of cayenne pepper or a dash of hot sauce.
- Use your favorite herbs such as basil, cilantro or dill.
- Make it smoky: For a subtle smoky flavor, add a pinch of smoked paprika.
More Easy Condiments
Red Pepper Aioli
Ingredients
- ½ cup roasted red peppers (roughly chopped and tightly packed) that have been drained and patted dry with a paper towel
- 2 teaspoons minced fresh garlic
- 1 â…“ cup mayonnaise
- 2 teaspoons lemon juice
- pinch kosher salt
- ¼ teaspoon black pepper
- 4 to 5 parsley leaves Italian flat leaf parsley
- 4 teaspoons olive oil
Instructions
- Place red peppers, garlic, mayonnaise, lemon juice, salt, pepper, and parsley in a food processor or blender. Cover and pulse (or blend) until smooth.
- Add the oil, 1 teaspoon at a time, pulsing (or blending) in-between, until the oil is well-incorporated and smooth.
- Transfer to an airtight container. Refrigerate at least 30 minutes before serving.
Notes
- This recipe yields approximately 1 ¾ cups, which is 28 servings at 1 tablespoon each. Nutrition info is based on 1 tablespoon.
- Store in an airtight container in the refrigerator for 5 to 7 days.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published March 2012. Updated with new photographs, new text, and recipe slightly revised July 2023.
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