Roasted Red Pepper Aioli

Name: Roasted Red Pepper Aioli
Cook time: 20 min
Total time: 5 min
Ingredients: 2 large red bell peppers; 2 large egg yolks; 2 tablespoons Dijon mustard; 2 teaspoons lemon juice; 8 oil-packed sun-dried tomatoes with their oil; ¼ cup olive oil; pinch salt if needed

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thewimpyvegetarian.com

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Cook Time: 20 minutes

Total: 5 minutes

Servings: 11

Author : Susan Pridmore

red pepper aioli

Ingredients

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Instructions

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Step 1

Preheat the oven to 450˚F, and line a baking sheet with foil or parchment paper. Place the red peppers on the prepared baking sheet and roast for 20 minutes, or until blackened and soft. Turn the peppers every 5 minutes. Wrap the roasted peppers in the foil for 5 minutes. Peel, remove the stems, and seeds.

Step 2

Throw the yolks, mustard, lemon juice, roasted peppers, and sun-dried tomatoes into the bowl of a food processor fitted with a metal blade. Pulse a few times to pull the sauce together.

Step 3

Drizzle the oil into the sauce while whirling the sauce like crazy. The sauce should be thick and smooth.

Step 4

Add a pinch of salt if needed.