Red Pepper & Sun-Dried Tomato Aioli
Total Time
15 Minutes
Prep Time
15 Minutes
Rating
5 out of 5 stars
(3)
Ingredients
1⅓ cups
- 1 cup mayonnaise, best quality such as Hellmann's or Duke's
- ⅓ cup jarred roasted red peppers (drained and patted dry), thinly sliced
- ⅓ cup sun-dried tomatoes in oil (drained), thinly sliced
- 2 cloves garlic, roughly chopped
- 1 tablespoon sherry wine vinegar or red wine vinegar
- 1 teaspoon smoked paprika
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper (optional)
- 1 tablespoon olive oil from the sun-dried tomatoes jar
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Preparation
Step 1
In a blender or food processor, combine the mayonnaise, roasted red peppers, sun-dried tomatoes, garlic, vinegar, smoked paprika, salt, cayenne pepper (if using), and olive oil from the jar.
Step 2
Blend until the mixture is smooth and well-combined.
Step 3
Taste and adjust seasoning, if necessary.
Step 4
Transfer to a bowl and serve.
Step 5
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Chef's notes
Make-Ahead Instructions:
This aioli can be stored in an airtight container in the refrigerator for up to a week. The sauce will thicken up in the fridge; if needed, thin it by gradually adding water and stirring until the desired consistency is reached.
