Roasted Red Pepper Aioli
Description
Red bell pepper aioli is just made to accompany crab cakes! But it's also great as a spread on a veggie sandwich with burrata cheese, tomatoes, greens and avocado. But it's also wonderful with chicken and fish, not to mention as a dip for fresh vegetables and crusty French bread!
Ingredients
Instructions
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Wash, seed and slice the bell pepper in half. You will only need 1/2 a bell pepper to make one batch of this condiment. Place the bell pepper on a hot grill and let the skin get nice and blistery.
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Let the pepper cool until you can handle it and then put it into a plastic ziplock bag and let it sit for a few minutes and sweat. This will make the skin easy to remove. After maybe 10-15 minutes, pull the pepper out of the ziplock and peel the skin off.
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Chop the pepper into a rough dice and add it, along with the clove of garlic to a small food processor. Pulse until the mixture is smooth--as close to a puree as you can get. You could also use your blender for this process.
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Add the mayo, cayenne and lemon juice and pulse until mixed. Cover and let sit in the fridge for a few minutes just to let the flavors meld. This sauce makes an excellent sauce for condiment for crab cakes! It also makes a delightful spread for a veggie sandwich, chicken or turkey sandwich, or as an accompaniment to a lovely piece of seared salmon. It will keep nicely in the fridge for a few days, so in the unlikely event that you have some leftover after your meal, cover it and keep for a sandwich the next day!
Note
Mayonnaise is very easy to make yourself, especially if you have an immersion blender. But, in a pinch, prepared mayo is just fine!
Also--please don't be afraid of the 1/4 tsp of cayenne pepper in this recipe. I promise it does not make the sauce spicy--it adds a little punch to this sauce that I assure you you will miss if you leave it out!
