Roasted Red Pepper Aioli

Roasted Red Pepper Aioli

Mayonnaise is not JUST mayonnaise, just like every flavored mayonnaise isn’t aioli.  First, let’s tackle the mayonnaise.  Yes, I have an opinion.  You’ll not be surprised about this, but what’s being almost 50 years old if you can’t have opinions?  Hell, what’s being SOUTHERN without having an opinion about mayonnaise?

In the south, there are only two brands of mayonnaise worth their weight in salt; they are Duke’s and Hellmann’s.  Period.  I’d read about this stand-off for years, but Duke’s wasn’t available anywhere near me, so I had never tried it.  Then!  I was talking to one of my friends, who I ALWAYS talk with about food (when we’re really supposed to be conducting business) and he told me he found Duke’s in Knoxville.

In our family we were die-hard Hellmann’s users…I really didn’t think I’d be won over by this OTHER mayonnaise.  Boy, was I wrong!  One little spoonful told me the story…Hellmann’s had lost.  Duke’s had won.  The next time my sister came by, this was the conversation:

  • Me:  Sit down. I have something to tell you.
  • Her:  Okay.  What?!?
  • Me:  Honey, I’ve switched mayonnaise.
  • Her:  WHAT!  What ARE you talking about!?!  No!
  • Me:  Yes, it’s true!  Taste this! *Shoves spoon in her mouth*
  • Her: *eyes widen* Oh. My. God.

Yes.  It’s that good.

Okay…on to aioli.  It’s garlic mayonnaise.  It’s NOT aioli if it’s flavored mayonnaise, but doesn’t contain garlic.  I know, I know, it’s a small distinction, but one that drives me batty in restaurants where any flavored mayonnaise is suddenly “aioli”.

There are many different ways to flavor an aioli, but one I LOVE for fried green tomatoes AND for crab cakes is roasted red pepper aioli.  There is a local restaurant near here that serves it with their fried green tomatoes.  I first had it there years ago when the amuse bouche arrived at our table.  A perfect little bite of fried green tomato with a dab of roasted red pepper aioli on it.  I about died.  Right there.  Of pleasure.  In the middle of the restaurant, in front of God and all the customers.

So, it became a quest to try to replicate this Roasted Red Pepper Aioli.  What follows is my best shot at it:

5.0 from 3 reviews
Roasted Red Pepper Aioli
Prep time
Cook time
Total time
Aioli is garlic mayonnaise. This garlic mayonnaise is additionally flavored with roasted red pepper.
Recipe type: Condiment
Serves: About 1½ cups
  • 3 Large Egg Yolks
  • 1½ tablespoons Dijon Mustard
  • 2 teaspoons fresh lemon juice
  • 1 small clove garlic
  • 4 drops Tabasco
  • 1 Large Red Pepper, Roasted
  • ⅓ cup grape-seed oil
  • ⅓ cup olive oil
  • Kosher salt and ground black pepper, to taste
  1. Combine the first six ingredients in a food processor.
  2. Blend for about half a minute, then begin drizzling in the oils (which you've mixed together in a cup) in a slow, steady stream until fully incorporated.
  3. Season with the salt and pepper.
  4. Refrigerate.

Simple as that.  And how delicious?!?  Very!

I don’t want to hear about a single one of you pulling out a jar of store-bought mayonnaise and flavoring it up.  It doesn’t get easier than this, y’all.

Slather up a red pepper with olive oil, stick it in a 400 degree oven for about 20 mins or until the skin is blistered and black.

The assembled ingredients...

Pull the blistered skin off the comes off easily...

Dump the first six ingredients into a food processor...

Turn the food processor on...for about 30 seconds...

Then, drizzle in the oils...taste. Season with salt and pepper, as you like.

Done.  Chill and serve cold.  It sure is delicious on a fried green tomato!


Fried Green Tomato with Roasted Red Pepper Aioli...



About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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9 Responses to Roasted Red Pepper Aioli

  1. Pingback: Bacon/Lettuce/Fried Green Tomato Sandwich with Roasted Red Pepper Aioli | The Saucy Southerner

  2. Pingback: Roasted Red Pepper Aoli (silken tofu-based) | Fit and Fed

  3. Thanks! I have had roasted red pepper aoli along with sweet potato fries in a restaurant and was looking to make the same thing at home, came across your recipe. I agree, much better to make your own mayo, and Hellmann’s is good stuff— haven’t ever heard of Dukes, maybe it’s a Southern thing? I haven’t roasted my own red peppers– for the prices here I do better buying it in a jar, which is what I did for the aoli. But maybe in the late summer when I can buy them more cheaply I might give it a try. I ended up using soft silken tofu as a base instead of the eggs and oils. Gave a link to your recipe on my website in case any of my readers wants to try it using traditional mayonnaise.

    • P~ says:

      Thank you for the ping. I appreciate it. Now, I’ll have to try your version…and I will!

      It really is so good, especially with crudite! Good call.

      And yes, Duke’s is a Southern brand…but it’s becoming more and more available in other areas. If you ever see it, I suggest giving it a shot. I was a die-hard Hellman’s fan before trying Duke’s.


  4. Pingback: Roasted Red Pepper Aioli and how you go about roasting that red pepper in the first place | the kitchen chaotic

  5. Julie Klein says:

    Great recipe! I’m so glad to see you encouraging homemade mayonnaise. I make mine with an immersion blender with various oils (olive, coconut, walnut) and just love it. This red pepper aioli is to die for, and I’m serving it with my Cajun salmon cakes tonight.

  6. Sheryl says:

    Discovered your site and it is just the bomb. Speaking of mayonnaise. My family is
    also a Hellman’s lover. But if you can find Blue Plate mayonnaise I think it is better than Duke’s. Look at the ingredient list on back..that is what told me the story. Depending on what I am stirring up, a squeeze of lemon does not hurt.

    Thanks for the super recipes. So many to list the ones I want to try out. But some of your classics appear to be perfect.

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