Vibrant and creamy roasted red pepper aioli is a dairy-free sauce that looks as good as it tastes — sunset-orange, silky, and full of sweet pepper and garlic. Jarred roasted red peppers and mayonnaise blend smooth in minutes. Use it for dipping, spreading, or spooning over chicken and fish.
Tired of boring sauces? Elevate your meals with this vibrant, creamy Roasted Red Pepper Aioli! In just a few minutes, you can create a stunningly delicious, dairy-free sauce that’s as versatile as it is easy. Whether you’re dipping fresh veggies, slathering it on grilled chicken, or adding a dollop to your favorite fish, this aioli is a game-changer. The secret? A simple blend of rich mayonnaise, smoky roasted red peppers, and a kick of fresh garlic and lemon. Get ready to meet your new favorite condiment!
Ingredients
• ¾ cup / 170g (6 oz) mayonnaise, store-bought or homemade
• ½ cup / 115g (4.1 oz) chopped roasted red peppers, jarred and drained
• 6 cloves garlic, minced
• 2 tablespoons / 30ml (1 fl oz) fresh lemon juice
• 2 tablespoons fresh flat-leaf parsley, chopped
• ¼ teaspoon / 1.5g (0.05 oz) sea salt, or more to taste
• Pinch of ground black pepper, or more to taste
Instructions
1. Directions
2. Combine all in the bowl of a food processor or a high-powered blender.
3. Pulse or blend on high until the mixture is completely smooth and creamy. Scrape down the sides as needed to ensure everything is incorporated.
4. Taste and adjust seasoning, adding more salt or pepper if desired. For the best flavor, transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutritional Information
• MAKES: 1¼ cups (2 tablespoons / 30 ml / 1 fl oz per serving)
• PREP TIME: 15 minutes, plus 30 minutes to chill
• PER SERVING
• CALORIES: 124
• FAT: 13.1g
• PROTEIN: 0.2g
• TOTAL CARBS: 1.3g (0.05 oz)
• FIBER: 0.1g
• NET CARBS: 1.2g (0.04 oz)
Pro Tips
• For a deeper, smokier flavor, roast your own red bell peppers under the broiler until the skin is blackened, then peel and chop.
• Roast the garlic cloves before blending for a sweeter, more mellow garlic flavor that won’t be overpowering.
• Add a pinch of red pepper flakes or a dash of your favorite hot sauce to give this creamy aioli a spicy kick.
• Store the aioli in an airtight container in the refrigerator for up to one week. The flavors will meld and become even more delicious after a day!
FAQ
Q: How long does this roasted red pepper aioli last
A: You can store this aioli in an airtight container in the refrigerator for up to one week. The flavors will meld and become even more delicious after a day.
Q: Is this roasted red pepper aioli dairy-free
A: Yes, this recipe is completely dairy-free. It gets its creaminess from mayonnaise, which is made from oil and eggs, not dairy products.
Q: Can I make this aioli spicy
A: Absolutely. For a spicy kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the mixture before blending.
Q: What do you serve with roasted red pepper aioli
A: This aioli is incredibly versatile. It’s perfect as a dip for fresh veggies, a sauce for grilled chicken or fish, or a spread on sandwiches and burgers.
Pro Tips
- For a deeper, smokier flavor, roast your own red bell peppers under the broiler until the skins blacken, then peel and chop — jarred peppers are the convenient path, fresh-roasted are the flavor upgrade.
- Refrigerate for at least 30 minutes before serving so the flavors meld; the aioli tastes even better after a day in the fridge.
- Roast the garlic cloves before blending if you want a sweeter, mellower garlic note that will not overpower the peppers.
- Make sure the jarred peppers are well drained before measuring — excess brine thins the aioli and dulls the color.
- Add a pinch of red pepper flakes or a dash of hot sauce when the aioli needs a spicy kick.
Frequently Asked Questions
How long does roasted red pepper aioli keep?
Up to one week in an airtight container in the refrigerator. The flavor deepens over the first day, so making it ahead actually improves it.
Is this aioli dairy-free?
Yes — the base is mayonnaise and roasted red peppers with no dairy anywhere. Just check that your store-bought mayonnaise fits your dietary needs if not using homemade.
Can I make it without a food processor?
A high-powered blender works equally well. Either way, scrape down the sides and blend until completely smooth so no pepper skin flecks remain.
Is this roasted red pepper aioli keto?
Per 2-tablespoon serving it has 1.3 g total carbs with 0.1 g fiber, about 1.2 g net carbs, with 13.1 g of fat from the mayonnaise base.
Recipe card below.
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Vibrant & Creamy Roasted Red Pepper Aioli (Dairy-Free)
Ingredients
Method
- Directions
- Combine all in the bowl of a food processor or a high-powered blender.
- Pulse or blend on high until the mixture is completely smooth and creamy. Scrape down the sides as needed to ensure everything is incorporated.
- Taste and adjust seasoning, adding more salt or pepper if desired. For the best flavor, transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Roast the garlic cloves before blending for a sweeter, more mellow garlic flavor that won't be overpowering.
- Add a pinch of red pepper flakes or a dash of your favorite hot sauce to give this creamy aioli a spicy kick.
