Zesty Roasted Pepper and Garlic Aioli
Elevate your sandwiches, salads, or grilled meats with this creamy and zesty aioli, originating from The Cuisine of California. Shared by Sheri in a cookbook swap, this aioli combines the richness of roasted peppers, the bite of garlic, and the smoothness of olive oil. Perfect for adding a gourmet touch to everyday meals, this dressing can be stored in the refrigerator for up to 5 days, ensuring you have a versatile condiment at your fingertips.
10
Servings
N/A
Calories
7
Ingredients
Ingredients
Roasted Red Bell Peppers
1/3 cup (coarsely chopped (or use jarred, not packed in oil))
Garlic Cloves
4 medium (peeled)
Egg Yolks
3 (none)
Olive Oil
1 cup (none)
Kosher Salt
1 teaspoon (none)
Ground Black Pepper
1/4 teaspoon (finely ground)
Cayenne Pepper
1 pinch (optional)
Instructions
1
If using fresh pimiento or red bell pepper, immerse in a pot of boiling water for 2 minutes and remove with a slotted spoon. Skip this if using jarred roasted red peppers.
2
In a food processor fitted with a steel blade, add the garlic cloves while the motor is running, and process until they are finely pureed.
3
Add the roasted pimiento or red bell pepper to the garlic in the food processor and blend until smooth.
4
Add the egg yolks to the processor and blend until fully incorporated.
5
With the food processor running, slowly drizzle the olive oil in a thin, steady stream to emulsify and thicken the aioli to a smooth, sauce-like consistency.
6
Once all the oil is added, incorporate the kosher salt, ground black pepper, and a pinch of cayenne pepper. Adjust seasoning to taste.
7
Transfer the aioli to a tightly sealed container and refrigerate until ready to use.
8
Serve chilled as a sandwich spread, salad dressing, or condiment for meats.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Roasted Pepper and Garlic Aioli?
It is a creamy and zesty condiment originating from The Cuisine of California that combines roasted peppers, garlic, and olive oil for a gourmet touch.
How many servings does this recipe produce?
This recipe makes approximately 10 servings.
How long can I store this aioli?
You can store the aioli in a tightly sealed container in the refrigerator for up to 5 days.
What are the primary ingredients?
The main ingredients include roasted red bell peppers, garlic cloves, egg yolks, olive oil, kosher salt, black pepper, and cayenne pepper.
Can I use jarred roasted peppers?
Yes, you can use jarred roasted red peppers. If they are not packed in oil, you can skip the initial boiling step required for fresh peppers.
How do I prepare fresh red bell peppers for this recipe?
Immerse fresh peppers in boiling water for 2 minutes and then remove them with a slotted spoon before processing.
What is the best way to process the garlic?
Add the garlic cloves to a food processor while the motor is running to ensure they are finely pureed.
How should I add the olive oil to the mixture?
The olive oil should be drizzled in a very thin, steady stream while the processor is running to properly emulsify the sauce.
What gives the aioli its thick consistency?
The combination of egg yolks and the slow emulsification of olive oil creates the thick, sauce-like consistency.
Is this aioli spicy?
It has a mild kick from the garlic and a pinch of cayenne pepper, but you can adjust the seasoning to your preference.
What type of oil is recommended for this recipe?
The recipe specifically calls for 1 cup of olive oil.
Is this recipe suitable for a low-carb diet?
Yes, this recipe is tagged as low-carb and contains no added sugars or high-carb fillers.
What can I serve with this aioli?
It is versatile and can be used as a sandwich spread, a salad dressing, or a condiment for grilled meats.
Should the aioli be served warm or cold?
The aioli should be served chilled.
What type of salt should I use?
The recipe recommends using 1 teaspoon of kosher salt.
Can I use pimientos instead of bell peppers?
Yes, the instructions mention that fresh pimiento or red bell pepper can be used interchangeably.
How many egg yolks are required?
This recipe requires 3 egg yolks.
What is the origin of this recipe?
This recipe originates from The Cuisine of California and was shared by Sheri in a cookbook swap.
Does the recipe use black pepper?
Yes, it uses 1/4 teaspoon of finely ground black pepper.
Is the cayenne pepper mandatory?
No, the cayenne pepper is listed as optional and can be adjusted to taste.
What equipment is needed to make this?
You will need a food processor fitted with a steel blade to achieve the necessary smooth texture.
How many garlic cloves are in the recipe?
The recipe calls for 4 medium garlic cloves, peeled.
Can I use peppers packed in oil?
The recipe suggests using roasted red peppers that are not packed in oil if you are using the jarred variety.
What should I do if the aioli is not thickening?
Ensure you are drizzling the oil very slowly; if added too fast, the emulsion may break and fail to thicken.
Is there any sugar in this recipe?
No, there is no sugar included in the ingredients list.
How many ingredients are in this recipe?
There are a total of 7 ingredients.
What is the preparation for the garlic?
The garlic cloves should be peeled before being pureed in the food processor.
Can this be used as a dip?
While primarily described as a spread or dressing, its thick consistency makes it suitable as a gourmet dip for vegetables or bread.
How much roasted pepper is needed?
The recipe requires 1/3 cup of coarsely chopped roasted red bell peppers.
What is the final step before serving?
The final step is to transfer the aioli to a sealed container and refrigerate it until it is ready to be served chilled.