ROASTED RED BELL PEPPER AIOLI
Creamy aioli, perfect for grilled or fried seafood. You can buy roasted peppers or you can make them at home too.
- 1 ROASTED RED BELL PEPPER
- 1 teaspoon DRY TARRAGON
- 1 tablespoon WHITE WINE VINEGAR
- 1 EGG
- ½ GARLIC clove
- ½ cup CANOLA OIL
- ¼ cup EXTRA VIRGIN OLIVE OIL
- Step 1 In a blender at medium speed add the red bell pepper, tarragon, white wine vinegar, salt, pepper and garlic.
- Step 2 Blend all together and drizzle slowly the canola oil and olive oil, this is called emulsifying
- Step 3 Transfer everything to an airtight container and use the aioli within 4 days.
I learned this “aioli” at a wonderful restaurant in Miami called The River Oyster bar. This roasted pepper aioli was on the menu to be served with fried calamari, and let me tell you, it was the best!!
Aioli is a fancy word for homemade mayo, it’s lighter than mayo in texture (not in calories) but it’s all basically the same. So, when someone offers you “Aioli” as a sauce now you know what it is. Look at you become a foodie, I’m so proud of you.
Aioli is very important for any cook because you can make so many of them, some Spanish chefs would tell you it should be a mother sauce. I don’t what to get in that argument right now, but sure thing, aioli’s are awesome and a MUST KNOW preparation.
An Aioli is a basic combination of egg yolk, acid (lemon, lime, vinegar) and oil, to this combination you can add your flavor by adding garlic, herbs, vegetables, and an endless number of ingredients. The key to an aioli is the texture, it must be creamy, if it looks like a mayo you’ve thickened it too much, if it’s too runny, the flavor is not going to be there, and you don’t want that either.
The secret to a perfect texture in the aioli is how well you emulsify the ingredients. Let’s not get to technical with this for the moment. But you need to know that in order to get a great emulsion in the aioli, you must drizzle the oil slowly into the mixture as it blends. This thin constant pour of oil alouds the ingredients to mix together and the liquid part of the sauce binds together with the oil part and it will stay together for a long time without separating.
Are you ready to make your aioli? I think you are my friend, so let’s get your ingredients ready and LET’S GET COOKING!!!