ROASTED RED PEPPER AIOLI RECIPE BY TASTY
Here's what you need: mayonnaise, red pepper, Frank's Red Hot Original, salt, potato chip
Provided by Griffin Bohen-Meissner
Categories Sides
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place mayonnaise, roasted red peppers, Frank's Red Hot Original, garlic, and salt in a food processor.
- Process for 1 minute or until completely smooth. Serve with potato chips.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
GARLIC TOASTS WITH RED PEPPER AIOLI
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- To make the garlic bread: Preheat the oven to 400 degrees F.
- Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts.
- To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)
- Spread the aioli over the toasts and serve.
ROASTED RED PEPPER AIOLI
Roasted red pepper aioli ready in a jiffy with the food processor or blender.
Provided by Susan Pridmore
Categories Condiment
Time 5m
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Drizzle the oil into the sauce while whirling the sauce like crazy. The sauce should be thick and smooth.
- Add a pinch of salt if needed.
Nutrition Facts : Calories 59 kcal, ServingSize 1 serving
ROASTED RED PEPPER AIOLI AND STEAMED ARTICHOKES
Velvety aioli is birthed by whipping egg yolks and oil together, but the result is worth every last calorie. And depending on what you eat it with, can be quite healthy! Here I've paired a silky, savory roasted red pepper aioli with steamed artichoke leaves. You simply dip the fleshy end of the leaves in the aioli and scrape the artichoke "meat" off with your teeth, discarding the rest! This is a low-carb, sugar-free, gluten-free, vegetarian snack that leaves you with a sense of indulgence!
Provided by spicyperspective
Categories < 60 Mins
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Place the egg yolks, garlic, cayenne and slat in the food processor. Puree until smooth, then add the red pepper and puree until smooth again.
- While the mixture is pureeing slowly pour in the oil. Puree until the mixture has emulsified to your desired consistency. Taste, then salt as needed. Cover and refrigerate until ready to serve.
- Fill a large pot with 2 inches of water and place a steaming basket over it. Cover and bring to a boil.
- Trim the artichoke stems off, and trim ¾ inch off the top of the artichoke flower. Pull off any damaged leaves around the base.
- Using kitchen shears, trim each point off the outer leaves.
- Squeeze lemon juice over the cut edges to reduce browning.
- Sprinkle with salt and place in the steam basket. Cover and steam the artichokes for 30-40 minutes, until a center leaf pulls out easily.
- Serve the artichokes with the aioli on the side for dipping! Or try it with fingerling potatoes.
Nutrition Facts : Calories 1488.7, Fat 153.8, SaturatedFat 21.8, Cholesterol 377.6, Sodium 993.3, Carbohydrate 24.6, Fiber 11.8, Sugar 0.2, Protein 12.1
GRILLED PORTOBELLO SANDWICH WITH ROASTED RED PEPPER AIOLI
This is a delicious recipe that is full of great flavors, healthy, and high in protein.
Categories Vegetarian Meals Dinner Vegetarian Meals Dinner
Yield 4
Number Of Ingredients 16
Steps:
- Make the Aioli first so it has time to allow the tastes to blend:
- .
- Combine in a food processor: the mayonnaise, 3 cloves of garlic, lemon juice, and 7 ozs (2 peppers worth) roasted red pepper. Spoon into a container and put in the refrigerator to sit. This recipe makes a full cup of aioli (at least double the amount you would need for 4 sandwiches). I recommend using it in other recipes or freezing for your next batch of portobello sandwiches.
- .
- Marinade and Mushrooms:
- In a ziplock bag, combine balsamic vinegar, olive oil, 3 cloves of garlic, salt, basil, and oregano. Shake to mix. Take the portobello mushrooms and remove the stems. Using a spoon, remove the gills from the underside of the mushrooms. Add the mushrooms to the bag of marinade and marinate for at least half an hour ( I usually prep them the night before and pull them out for dinner the next day and then skip the basting), turning occasionally to make sure all the mushrooms are equally marinated.
- .
- Preheast your grill for medium high heat.
- .
- Brush grate with oil, or spray with cooking spray away from the heat or flame. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
- .
- Assemble the sandwich with the wheat buns, mushroom with cheese, 2 Tbsp of Aioli sauce, and extra roasted red pepper slices.
- .
- NOTE: To roast red peppers, place your rack on the top level in your oven, allow the oven to preheat for 5 minutes, place large strips of red pepper on a sheet skin side up. Broil for 8-10 minutes until pepper skin starts to char, turning half way through cooking. Pull skin off the pepper strips once they have cooled (this is why larger strips of pepper are better - the more strips you have, the longer it takes to peel them.)
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
RED PEPPER AIOLI
This is delicious, especially on roasted portabello mushroom burgers (served with roasted red onions and tomatoes.
Provided by Chef TanyaW
Categories Peppers
Time 10m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mince garlic and cut peppers into pieces a food processor can handle.
- Process garlic, peppers, mayo, and olive oil.
- Salt and pepper to taste.
- You can either use roasted peppers in a jar or make them yourself. I make them myself. I roast in a 450 degree oven for about 30 minutes. After they have cooled, I remove the skin. Sometimes the skin comes off easily if you put them in a ziploc bag after they have cooled a little.
ROASTED RED PEPPER AIOLI
A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.
Provided by REBECCADK
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 20
Number Of Ingredients 8
Steps:
- Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.
Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g
ROASTED RED PEPPER AïOLI
Provided by Rebecca Miller French
Categories Condiment/Spread Food Processor Egg Vegetable No-Cook Condiment Bell Pepper
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- 1. Combine the first 4 ingredients in a food processor.
- 2. Blend for approximately 30 seconds and, while blending, drizzle the grape-seed oil into the mixture in a slow stream, followed by the olive oil.
- 3. Season with the salt and pepper and keep cold until serving.
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