Recipe courtesy of Louis Osteen

Lowcountry Aioli

  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: about 3 1/2 cups
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1/2 sweet onion, quartered

1/2 pound tomatoes, halved crosswise

1 large green bell pepper, halved lengthwise and seeded

1 fresh Charleston hot or habanero chile, halved

1 tablespoon olive oil

1 1/2 tablespoons finely chopped garlic

1/2 teaspoon kosher salt

2 cups mayonnaise

1/2 teaspoon black pepper

1 to 3 teaspoons white-wine vinegar, or to taste


  1. Preheat oven to 400 degrees F.
  2. Toss onion, tomatoes, bell pepper, and chile with oil in a shallow (1-inch) baking pan and arrange vegetables, cut sides down, in 1 layer. Roast, turning onion once or twice, until vegetables are charred and tender, about 20 to 25 minutes.
  3. Discard skins from tomatoes and bell pepper. Chop tomatoes and drain in a sieve, discarding juices. Finely chop onion and bell pepper. Mince chile.
  4. Mince garlic and mash to a paste with kosher salt. In a bowl, blend together mayonnaise, garlic paste, and black pepper. Add chile, about 1/4 at a time, tasting for desired heat. Stir in tomatoes, bell pepper, onion, and vinegar.
  5. Aioli can be made 1 day ahead and chilled, covered.

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