A regular at my restaurant kept complaining that his sandwiches at home tasted boring compared to ours. One day, he finally asked what our secret was. I smiled, knowing exactly why our sandwiches had that extra zing – our Sweet Bell Pepper Aioli. After showing him how to make it, he became our aioli evangelist, converting his whole dinner club to this sauce. Now, whenever someone mentions bland sandwiches at my bistro, I share this recipe that turns ordinary meals into conversation starters.
History
Traditional aioli traces its origins to the Mediterranean coastal regions of Catalonia and Provence, where locals crafted this garlic-based sauce using just olive oil, garlic, and salt.
The word “aioli” comes from Catalan, combining “all” (garlic) and “oli” (oil), reflecting its fundamental ingredients.
Over time, I’ve observed how this basic preparation evolved, incorporating egg yolks and mustard to create a more mayonnaise-like consistency.
The modern adaptation of sweet bell pepper aioli emerged as chefs began experimenting with roasted red peppers, adding a natural sweetness while maintaining the sauce’s creamy texture and garlicky foundation.
Recipe
Sweet Bell Pepper Aioli is a luxurious and versatile condiment that transforms ordinary dishes into extraordinary culinary experiences. This creamy sauce combines the natural sweetness of roasted bell peppers with the richness of mayonnaise and the pungent kick of fresh garlic, creating a balanced and flavorful accompaniment to various dishes.
The beauty of this recipe lies in its simplicity and convenience. Unlike traditional aioli, which requires raw eggs and careful emulsification, this version uses ready-made mayonnaise as its base, making it accessible to home cooks of all skill levels while maintaining the signature creaminess and depth of flavor that makes aioli so popular.
Ingredients:
- 2 large red bell peppers
- 1 cup mayonnaise
- 3 cloves garlic, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 teaspoon lemon juice
Preheat the oven to 400°F. Cut the bell peppers in half and remove the seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper and drizzle with olive oil. Roast for 30 minutes or until the skin is blackened.
Transfer to a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the skin and place the roasted peppers in a food processor with garlic, mayonnaise, salt, pepper, and lemon juice. Blend until smooth and creamy, scraping down the sides as needed.
For best results, allow the aioli to chill in the refrigerator for at least 2 hours before serving to let the flavors develop and the texture thicken. If the aioli becomes too thick after refrigeration, thin it out with a small amount of olive oil or water.
Always taste and adjust the seasoning before serving, as the intensity of garlic and salt can vary. Store in an airtight glass container and consume within one week for optimal freshness.
How to Serve It
Four versatile serving options make this Sweet Bell Pepper Aioli an essential condiment in your kitchen.
Use it as a dipping sauce for raw vegetables, roasted potatoes, or grilled asparagus. Spread the roasted red pepper aioli on sandwiches and wraps for an instant flavor boost.
Mix this versatile sauce into hot pasta dishes, creating a creamy and flavorful coating. I recommend starting with 1/4 cup per pound of pasta.
Drizzle it over grilled meats like steak or salmon, using about 2 tablespoons per serving.
For appetizers, serve it alongside calamari, french fries, or crab cakes in 2-ounce portions.
Final Thoughts
Making this Sweet Bell Pepper Aioli at home lets you create a restaurant-quality sauce that’s both simple and impressive.
I find its versatile nature makes it an ideal condiment to keep on hand for elevating everyday meals and special occasions alike. The delicious flavor combines perfectly with sandwiches, grilled meats, and vegetables.
As my final thoughts, I recommend preparing this aioli ahead of time to allow it to thicken properly in the refrigerator.
Remember that while it’s higher in fat, it’s a low-carb option that delivers rich taste in just a two-tablespoon serving.
Store it properly, and you’ll have a go-to sauce ready whenever needed.
Check out our Cilantro Aioli recipe for a Mediterranean twist on this flavorful spread.
