California Red Pepper Aioli

Traditionally aioli sauce is a garlic mayonnaise. However, this is a very loose interpretation. I like to use this sauce with fish, so I served it with the slow baked salmon recipe which is on this site. I also use it on a Mediterranean fish stew that I make when the weather starts getting cold, so you will probably see this recipe again. If I have a large enough harvest I put some roasted red peppers away in the freezer in the fall to make this recipe in the winter.

I like a bit of heat, so I made this recipe with 4 peppers. 3 were regular red peppers and one was a poblano which had turned red.

I roasted and then peeled them in the usual fashion. There are directions for roasting peppers on this site. It is a good idea to remove the stem and seeds and core the peppers before you roast them, but looks like I forgot again! It is hard to break old habits. I removed the cores, skins and seeds after they had cooled.

I had the peppers, 2 Tablespoons of lemon juice (that is a lemon juice ice-cube I froze in the winter), 3 cloves of garlic (yes I peeled them after I took this picture) and a handful of basil. I threw those into the food processor and ran it until everything was a rough puree.

Then I added 2 Tablespoons of mayonnaise. This helps to emulsify the mixture without using eggs (raw egg yolk is traditionally used in aioli).

Finally I added 1/4 cup of California Extra Virgin Olive Oil and blended it until it was smooth. But to tell you the truth, it was still not as smooth as I wanted, so I put it in a jar and hit it with the stick blender. Next time I think I will just try throwing everything in the jar and hitting it with the stick blender from the beginning and see how that works out. I make Caesar dressing that way and it turns out fine!

I tasted it and added salt until it tasted balanced, then served it over the salmon. This is how the final plate looked:

© 2013. Dayna Green-Burgeson RD, CDE. All Rights Reserved.

Reproduction of any of this content without written permission of the author is strictly prohibited.

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