- 1 jar roasted red peppers (12 oz. or 2 freshly roasted red peppers, about 1 cup diced roasted red pepper)
- 1 tablespoon garlic puree (or minced garlic, or a little less if you're not that into garlic)
- 1/2 cup mayo (I used full-fat mayo because you're not eating huge amounts of this, but reduced-fat mayo would also work)
- 3 tablespoons extra-virgin olive oil
- sea salt
- black ground pepper
joan M. 3 years ago
This is a great recipe to use on a fancy schmancy sandwich of grilled focaccia roasted turkey breast, avocado, leaf lettuce, tomato, shaved red onions., (bacon optional) Yum! As a first course for a dinner party: I enjoy using the sauce on the top of lobster or crab cakes with a jumbo shrimp nestled , and aside, a small sprig of dill or basil leaf. For a pretty presentation, first paint the plate with a swirl of bottled .Balsamic Glaze "De Nigris or other brand. This red pepper aioli is nice to use on so many other dishes. I love it!.