Recipe Pepper Aioli
Those who know me well, or who have been paying attention to this blog for a while, know that I can’t get on board with mayonnaise. I will sub sour cream and Greek yogurt and soaked cashews everywhere I can, because that mysterious white stuff with the raw eggs is not welcome in my belly.
I’ve had these strong feelings for several years, and my no-mayo stance has definitely gotten in the way of enjoying some otherwise attractive menu options at my favorite restaurants. Fancy shmancy places throw around the word “aioli” with pride – pesto aioli, sundried tomato aioli, jalapeno aioli. It sounds so good, but I know it’s just a horn-tooting way of saying “we threw some fun stuff in some mayo.”
One of my favorite lunch spots serves a red pepper sauce with their sandwiches, and I used to DEVOUR that sauce. I did so confidently, because upon initial inquiry I was assured it was sour-cream based. Then, one day my suspicious mind decided to ask again about the ingredients, and when I heard the words “a little bit of mayo” my world came crashing down. Maybe that’s a bit dramatic, but I felt strong feels for this sauce, and that sauce could no longer be in my life. My sister said, “You ate it and didn’t die – keep eating it! Get over it!” but those raw eggs in there aren’t going to be ignored by my finicky mind. I still go to that place, but my hummus melt is much less enticing without that creamy sauce. Good thing they have some bomb face-sized cookies to make up for my heartbreak.
Ghost Pepper Aioli
I know I’ve lost some of you. I know many vegetarians love mayo and think I’m crazy. I know I am crazy. BUT, thanks to some experimentation, I also know that I can make an egg-free version of my favorite sauce, and I’m sharing it with you today.
Before I started playing with the roasted red pepper flavor, I decided to educate myself on the art of vegan mayo. I looked to vegan guru Angela Liddon’s cookbook (one of my all-time faves), and stared in awe at the magic that comes from whipping together soy milk and grapeseed oil. While the texture and flavor was convincing (maybe too convincing, actually), I wanted something a little lighter, because I tend to be heavy-handed with sauce serving sizes. My next plain-jane mayo trial consisted of silken tofu and olive oil – the consistency and flavor were nearly identical to the richer version, but there was a little more tanginess, which I thought would go well with the sweet roasted red peppers. PLUS it required only 1/4 of the oil – bingo!
Our CSA has blessed us with several beautiful red bell peppers lately, so I’ve included instructions for roasting your own below. If you want to make this recipe even easier, feel free to sub the store-bought version, but taste one of the peppers before whipping up the whole batch of aioli – I’ve had some jars of roasted red peppers that turned out to be duds – an off flavor without any of the smoky sweetness you want from roasted red peppers.
Roasted Red Pepper Aioli And Steamed Artichokes
When in doubt, and armed with seasonal beauties – make your own! It’s really quite easy, even if it is a bit time intensive.
I’ve been eating this sauce with fries (obviously, pictured), as well as on sandwiches (homemade hummus melt for the win!), but I’m also excited to try it drizzled on some veggie tacos. Food doors open when you have egg-free mayo!
Nutrition Information: Serving Size: 1/4 cup, Calories: 95, Total Fat: 8.6g, Saturated Fat: 1.2g, Cholesterol: 0mg, Sodium: 237mg, Potassium: 113mg, Total Carbs: 2.9g, Sugars: 1.8g, Protein: 2.5gWant a quick and easy condiment that’s equally good for dipping, drizzling and spreading? This ambrosia-like sweet bell pepper aioli is it. Red pepper aioli is good straight from the blender and thickens in the refrigerator.
Potato Bites With Red Pepper Aioli
If you need to add a little zip to a sandwich or some pizazz to plain chicken breast, or maybe you want to liven up a vegetable platter, look no further than this subtly sweet aioli mayo. It’s creamy, lush and just a bit will add flavor to virtually anything you put it on. Sweet Bell Pepper Aioli is the special sauce that’s good on everything!
I don’t know about you, but sweet peppers are always on my grocery list. Aside from being a constant background player in my cooking, like this easy fattoush or sweet salsa, red bell peppers (and sometimes yellow and orange) often take a leading roll — like these turkey stuffedpeppers or this easy scramble. Today, I’ll show you the easy steps to making an easy homemade aioli
Place the roasted bell peppers, garlic and your favorite mayonnaise (I like Duke’s and Hellman’s Real Mayonnaise) into a blender. Blend until smooth. Taste for seasonings and add salt and/or pepper as needed.
Creamy Roasted Red Pepper Sauce
That’s it. The aioli might seem a bit thin coming right from the blender, but that’s normal. If you refrigerate it a bit it will thicken up. I usually make this in advance and keep it in a glass jar for when I’m ready to use it.
So, is it a condiment? Is it a sauce? Yes to both. Red pepper aioli straddles the line between both, which makes it a very flexible ingredient indeed. Try it with these Spicy Zucchini Fries or in this Smoked California Chicken Panini. What else will you use it on?
Quick and easy, this aioli makes a delicious spread for sandwiches, sauce for grilled seafood or dip for fries. What will you do with it?
Red Pepper Aioli Sauce
Calories: 200 kcal | Carbohydrates: 2 g | Fat: 21 g | Saturated Fat: 3 g | Cholesterol: 11 mg | Sodium: 179 mg | Potassium: 62 mg | Sugar: 1 g | Vitamin A: 950 IU | Vitamin C: 38.2 mg | Iron: 0.2 mg
If you need to add a little zip to a sandwich or some pizazz to plain chicken breast, or maybe you want to liven up a vegetable platter, look no further than this subtly sweet aioli mayo. It’s creamy, lush and just a bit will add flavor to virtually anything you put it on. Sweet Bell Pepper Aioli is the special sauce that’s good on everything!
I don’t know about you, but sweet peppers are always on my grocery list. Aside from being a constant background player in my cooking, like this easy fattoush or sweet salsa, red bell peppers (and sometimes yellow and orange) often take a leading roll — like these turkey stuffedpeppers or this easy scramble. Today, I’ll show you the easy steps to making an easy homemade aioli
Place the roasted bell peppers, garlic and your favorite mayonnaise (I like Duke’s and Hellman’s Real Mayonnaise) into a blender. Blend until smooth. Taste for seasonings and add salt and/or pepper as needed.
Creamy Roasted Red Pepper Sauce
That’s it. The aioli might seem a bit thin coming right from the blender, but that’s normal. If you refrigerate it a bit it will thicken up. I usually make this in advance and keep it in a glass jar for when I’m ready to use it.
So, is it a condiment? Is it a sauce? Yes to both. Red pepper aioli straddles the line between both, which makes it a very flexible ingredient indeed. Try it with these Spicy Zucchini Fries or in this Smoked California Chicken Panini. What else will you use it on?
Quick and easy, this aioli makes a delicious spread for sandwiches, sauce for grilled seafood or dip for fries. What will you do with it?
Red Pepper Aioli Sauce
Calories: 200 kcal | Carbohydrates: 2 g | Fat: 21 g | Saturated Fat: 3 g | Cholesterol: 11 mg | Sodium: 179 mg | Potassium: 62 mg | Sugar: 1 g | Vitamin A: 950 IU | Vitamin C: 38.2 mg | Iron: 0.2 mg
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