Recipe courtesy of Ingrid Croce

Lemon Red Pepper Aioli

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
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4 red bell peppers, roasted, peeled, and seeded

5 garlic cloves, whole

6 egg yolks*

1 cup olive oil

Juice of one lemon

Salt and pepper


1/2 cup olive oil

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon freshly chopped herbs, (basil, parsley, sage)

Salt and pepper to taste


  1. Roast the peppers on a grill or in a broiler until the skin is charred and blistered. Rub off the charred skins with a clean towel and seed. Puree the peppers and garlic in a food processor or blender. Add the egg yolks and continue working. Gradually add the oil to the mixture in a thin steady stream until incorporated. Add the lemon juice and season with salt and pepper to taste.
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