Are you looking for a flavorful and creamy dip to serve at your next gathering? Look no further than this roasted red pepper aioli recipe, which packs a punch of smoky, sweet, and tangy flavors in every bite. Clocking in at 551 calories, this indulgent sauce is best enjoyed in moderation.

Not only is this aioli delicious, but it's also packed with nutrients. Red peppers are loaded with vitamins A and C, while garlic has been shown to improve heart health and boost the immune system. But enough chit-chat - let's get to making this tasty dip!

In this article, we'll walk you through every step of making roasted red pepper aioli, including ingredient substitutions, nutritional information, serving suggestions, and more.

Ingredients for Roasted Red Pepper Aioli

- 2 large red bell peppers - 2 garlic cloves, minced - 1 egg yolk - 1 tablespoon lemon juice - 1/2 teaspoon dijon mustard - 1/2 cup olive oil - salt and pepper to taste Note: If you don't have fresh red peppers, you can substitute 1 cup of jarred roasted red peppers instead.

Directions for Making Roasted Red Pepper Aioli

1. Preheat your oven to 425 degrees F. 2. Cut the bell peppers in half and remove the seeds and stems. Place the peppers cut-side down on a baking sheet and roast for 25-30 minutes, or until the skins are blistered and blackened. 3. Remove the peppers from the oven and place them in a bowl, covering it with plastic wrap. Let the peppers steam for 10-15 minutes, then remove the skins and chop the flesh into small pieces.

Nutritional Information of Roasted Red Pepper Aioli

- calories: 88 - Fat: 9g - Carbohydrates: 1g - Protein: 0g Note: This recipe makes approximately 2 cups of aioli, or 16 servings.

Substitutes for Ingredients in Roasted Red Pepper Aioli

If you don't have fresh red peppers, you can use jarred roasted red peppers instead. You can also substitute avocado oil or grapeseed oil for the olive oil, or use whole grain mustard instead of dijon. Additionally, if you're vegan or allergic to eggs, you can try using silken tofu or aquafaba (chickpea brine) in place of the egg yolk.

Serving Suggestions for Roasted Red Pepper Aioli

- Serve as a dip for fresh vegetables or pita chips. - Spread on a sandwich or burger for extra flavor. - Use as a salad dressing or marinade for grilled meats or vegetables. - Drizzle over roasted potatoes or steamed vegetables for a pop of color and flavor.

Tips for Serving Roasted Red Pepper Aioli

- Store leftovers in an airtight container in the fridge for up to 5 days. - To make a spicier version, add a pinch of cayenne pepper or a diced jalapeno pepper. - For a lower-calorie option, use Greek yogurt instead of egg yolk and olive oil.

Health Benefits of Roasted Red Pepper Aioli

- Red peppers: High in vitamin C, which boosts immunity and promotes collagen production in the skin. - Garlic: Contains allicin, a compound that has been shown to lower blood pressure and cholesterol levels. - Olive oil: Rich in monounsaturated fats, which are good for heart health.

Storage Instructions for Roasted Red Pepper Aioli

If you have any leftovers of your roasted red pepper aioli, store them in an airtight container in the fridge for up to 5 days. However, since this recipe contains raw egg yolk, it's important to consume it within this timeframe to prevent foodborne illness.

Variations of Roasted Red Pepper Aioli

- Add a tablespoon of honey or maple syrup for a touch of sweetness. - Mix in chopped fresh herbs like basil, parsley, or cilantro. - Use lime juice instead of lemon juice for a more tropical twist. - Swap out the roasted red peppers for sun-dried tomatoes or grilled eggplant for a different flavor profile.

History and Origin of Roasted Red Pepper Aioli

Aioli (pronounced eye-OH-lee) is a traditional French sauce made with garlic, egg yolks, and olive oil. It originated in the Provence region of France and is commonly served with fish, vegetables, or meat. Roasted red pepper aioli is a spin-off of the classic recipe, which adds roasted red peppers for extra flavor and color.