Sauce for Tossing: Roasted Pepper Aioli



  • 8 oz. roasted red peppers, peeled and cleaned
  • 2 each egg yolks
  • 2 Tbsp. Dijon mustard, whole grain
  • 2 tsp. fresh lemon juice
  • 1 oz. ice old water
  • 1/2 cup grape seed oil
  • 1/2 cup olive oil
  • 1 tsp. Spanish paprika
  • Kosher salt to taste
  • Cracked black pepper to taste


Place the first five ingredients in the food processor and while running, pour the grape seed oil in a slow and steady flow, followed by the olive oil until the consistency of an aioli is reached. Season with salt and pepper.


1 cup

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