Quick Roasted Red Pepper Aioli

Name: Quick Roasted Red Pepper Aioli
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: ¾ cup (175 g) roasted red peppers (from a jar or fresh roasted), well drained and patted dry; 2 clove garlic clove, peeled; 1 yolk (18 g) large egg yolk, at room temperature; 1 tablespoon (15 ml) sherry vinegar; ¾ cup (180 ml) extra-virgin olive oil; ¼ teaspoon (1½ g) fine sea salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) smoked paprika (optional)

From the MyKitchenBank Kitchen

A vibrant Spanish-inspired emulsion that brings roasted red peppers and garlic together with rich olive oil and a bright sherry vinegar tang. Made in a food processor in minutes, this aioli is silkier and fresher than jarred versions. Serve it with grilled vegetables, seafood, crusty bread, or as a bold spread for sandwiches.

Prep: 10 min
Cook: —
Total: 10 min
Makes: 1¼ cups (300 ml)

Save to My Kitchen Jump to recipe

Steps

Before you start

Bring your egg yolk to room temperature (about 15 minutes out of the fridge)
Have all ingredients measured and ready before you start—emulsions work best when you move steadily
If using jarred roasted peppers, drain them very well and pat dry with paper towels to remove excess liquid

1
Combine base ingredients
- Add the roasted red peppers, garlic cloves, egg yolk, sherry vinegar, and fine sea salt to the food processor.
- Pulse 5–8 times until the peppers and garlic are finely chopped and the mixture is well combined.
- Scrape down the bowl with a spatula.
+ Show details− Hide details
Ready when: Peppers and garlic are finely chopped and mixture is homogeneous
Tip: Pulsing instead of continuous blending prevents the pepper and garlic from becoming too finely pureed, which can make the aioli murky.
2
Emulsify with oil
- With the food processor running, drizzle in the olive oil in a very slow, steady stream.
- Start by adding just 2–3 tablespoons (30–45 ml) very slowly while the processor runs; this is the critical moment for emulsion.
- Once the mixture begins to thicken and look creamy, you can add the remaining oil in a slightly faster thin stream (but still not all at once).
- The whole process should take 4–5 minutes.
- If the aioli becomes too thick to blend smoothly, drizzle in a few drops of warm water to loosen it.
+ Show details− Hide details
Ready when: Aioli is thick, creamy, and pale reddish-orange; oil is fully incorporated and no pooling appears on top
Tip: Too-fast oil addition is the #1 reason aioli breaks. Patience here pays off. If it does break, start fresh with a new egg yolk and slowly whisk in the broken aioli while the processor runs.
3
Season and finish
- Taste the aioli and adjust with black pepper and smoked paprika if desired.
- A pinch of smoked paprika echoes the roasted pepper flavor and adds subtle depth.
- Give it a final pulse to incorporate the seasonings evenly.
+ Show details− Hide details
Ready when: Seasonings are evenly mixed and no streaks remain
Tip: Black pepper is best added by hand at this stage since large pepper pieces visible in the aioli look rustic and don't affect taste.
4
Transfer and serve
- Transfer the aioli to a clean bowl or serving dish.
- Serve immediately at room temperature, or spoon into an airtight container for refrigerator storage.
- If serving later, let it come to room temperature for 10–15 minutes before serving to brighten the flavor.
+ Show details− Hide details
Ready when: Aioli is in its serving vessel and ready to use
Tip: Cold aioli from the fridge may look slightly separated; a quick stir or whisk brings it back to a smooth, creamy texture.

Good to know

Tips

If your aioli breaks (becomes thin, curdled, or shows pooled oil), don't throw it away. Start with a fresh room-temperature egg yolk in a clean bowl, whisk it gently with a fork, and then very slowly drizzle the broken aioli into it while whisking. Once it emulsifies again, you can return it to the food processor and continue.
Roasted red peppers from a jar are convenient and work beautifully here. Choose ones packed in oil or water, not a heavy marinade. Drain and dry them completely—excess liquid is the enemy of a thick aioli.
Room-temperature egg yolk is non-negotiable. A cold yolk won't emulsify properly. Take it out of the fridge 15 minutes before you start.
Serve this aioli with grilled shrimp, roasted fish, crusty bread, charred vegetables, or as a spread for Spanish-style bocadillos (sandwiches).

Make ahead

Aioli keeps in an airtight container in the refrigerator for up to 5 days. It does not freeze well due to the egg yolk base.

Storage & reheating

Room temperature: serve immediately or within 1 hour. Refrigerator: store in an airtight container for up to 5 days. Do not freeze.

Substitutions

sherry vinegar → red wine vinegar or white wine vinegar. Use the same amount. The flavor will be slightly sharper and less sweet; you may want to taste and reduce the amount slightly if you prefer a milder tang.
extra-virgin olive oil → light olive oil or vegetable oil. Use the same amount. Neutral oils produce a lighter, less assertive aioli; extra-virgin is recommended for best flavor but not essential if you don't have it.
roasted red peppers (from a jar or fresh roasted) → roasted red peppers (fresh-roasted from raw). If you have fresh red peppers, char them over a gas flame or under a hot broiler until blackened all over, steam in a bag for 10 minutes, then peel off the skin, remove seeds, and pat dry. You'll need 2 medium peppers. Omit any jarred packing liquid entirely.
smoked paprika → sweet paprika or a pinch of cayenne pepper. Sweet paprika adds warmth without smoke; cayenne adds gentle heat. Both are optional, so omit if you prefer pure roasted pepper flavor.