Roasted Red Pepper Aioli

Silky and yet slightly chunky, this bright pink aioli is great for vegetable dipping but is also great drizzled on roast beef sandwiches and grilled steak. When you are preparing it be sure to add the oils very slowly so that the mixture emulsifies properly. (If you don’t, it will be too thin but then you can simply use it as salad dressing).
Roasted Red Pepper Aioli
Prep time: 
Total time: 
Serves: 2½ cups
  • 2 large roasted red pepper, cut in large chunks
  • 1 garlic clove
  • 2 tablespoons fresh lemon juice
  • 2 large egg yolks
  • 1 teaspoon water
  • ½ cup canola oil
  • ½ cup olive oil
  • ½ teaspoon kosher salt
  • ¼- ½ teaspoon cayenne or chipotle powder, or more to taste
  • black pepper
  1. Place the red peppers and garlic in a food processor fitted with a steel blade and pulse until well chopped but not minced. Add the lemon juice and egg yolks and process until well incorporated. While the machine is running, add the water and then gradually add the oils, one tablespoon at a time and process until smooth. Add the remaining ingredients and process until thick.
  2. Transfer to a serving bowl. Cover and refrigerate at least one hour. Serve garnished with chopped parsley (optional).