This aioli adds instant flavor to sandwiches, burgers, roasted vegetables, and more. It’s incredibly easy to make—just blend and serve—and tastes far better than store-bought condiments. The combination of roasted red peppers and sun-dried tomatoes gives it a deep, savory-sweet flavor with a hint of smokiness that can elevate even the simplest dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Roasted red peppers (jarred or homemade)
Sun-dried tomatoes (oil-packed, drained)
Garlic cloves
Mayonnaise
Lemon juice
Olive oil
Salt
Black pepper
Directions
In a food processor or blender, combine the roasted red peppers, sun-dried tomatoes, and garlic. Blend until roughly chopped.
Add the mayonnaise, lemon juice, olive oil, salt, and black pepper.
Blend until smooth and creamy, scraping down the sides as needed.
Taste and adjust seasoning, adding more lemon juice or salt if desired.
Transfer to a bowl or jar and refrigerate for at least 15–30 minutes before serving to allow the flavors to meld.
Servings and timing
This recipe makes about 1 cup of aioli and takes approximately 10 minutes to prepare. No cooking required.
Variations
Add a pinch of smoked paprika or chili flakes for a spicier version.
Use Greek yogurt or sour cream instead of mayonnaise for a tangier, lighter option.
Stir in chopped herbs like basil or parsley for a fresher taste.
Make it vegan by using vegan mayo.
Add grated Parmesan for a cheesier flavor.
Storage/Reheating
Store aioli in an airtight container in the refrigerator for up to 5 days. Do not freeze, as the texture may separate. Re-stir before serving if any separation occurs.
FAQs
What is aioli made of?
Traditional aioli is an emulsion of garlic and oil, but modern versions often use mayonnaise as a base for convenience and creaminess.
Can I make this aioli without a blender?
Yes, finely chop the ingredients and mix them with mayonnaise, though the texture will be chunkier.
Is this aioli spicy?
It’s not inherently spicy, but you can add spice with red pepper flakes or hot sauce.
Can I use dried sun-dried tomatoes instead of oil-packed?
Yes, but rehydrate them in warm water or broth before blending.
What can I serve this aioli with?
It’s great on sandwiches, burgers, grilled meats, vegetables, or as a dip for fries.
How long does homemade aioli last?
It will keep in the refrigerator for up to 5 days if stored in a sealed container.
Can I freeze this aioli?
Freezing is not recommended, as it may cause the sauce to separate and lose its creamy texture.
Can I use roasted red peppers from a jar?
Absolutely—jarred peppers are convenient and work well in this recipe.
Can I make it dairy-free?
Yes, this aioli is naturally dairy-free unless you choose to add cheese or use dairy-based substitutes.
What if my aioli is too thick?
Thin it out with a bit of water, olive oil, or lemon juice to reach your desired consistency.
Conclusion
Red Pepper & Sun-Dried Tomato Aioli is a simple yet powerful way to add flavor to any meal. With its creamy texture and smoky, tangy flavor, it’s an all-purpose condiment that you’ll want to keep on hand. Whether used as a spread, dip, or sauce, it’s sure to become a new favorite in your kitchen.
Red Pepper & Sun-Dried Tomato Aioli is a bold, creamy Mediterranean-inspired condiment made with roasted red peppers, sun-dried tomatoes, garlic, and mayonnaise. Perfect as a dip, spread, or drizzle, it adds rich umami and smoky sweetness to any dish.
Ingredients
1/2 cup roasted red peppers (jarred or homemade)
1/4 cup sun-dried tomatoes (oil-packed, drained)
2 garlic cloves
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
In a food processor or blender, combine roasted red peppers, sun-dried tomatoes, and garlic. Blend until roughly chopped.
Add mayonnaise, lemon juice, olive oil, salt, and black pepper.
Blend until smooth and creamy, scraping down the sides as needed.
Taste and adjust seasoning, adding more lemon juice or salt if desired.
Transfer to a bowl or jar and refrigerate for at least 15–30 minutes before serving to let flavors meld.
Notes
Add a pinch of smoked paprika or chili flakes for a spicier kick.Use Greek yogurt or sour cream instead of mayo for a lighter option.Stir in fresh herbs like parsley or basil for added freshness.Make it vegan by using vegan mayonnaise.Store in the fridge and stir before each use if separation occurs.
