Did you know that homemade aioli is not difficult to make?  If you have a food processor or a blender it’s really quite simple, you let the machine do the work for you and it comes out perfectly.  It doesn’t take a lot of ingredients.  The main ingredients would be egg yolks, olive oil and a baked potato.  Yes, a baked potato.  I know it sounds crazy but is actually helps with the emulsion.  Other that that, you can add whatever you want to flavor the aioli.  I added added garlic, roasted red pepper and basil, but use your imagination.

So once you’ve made the aioli, it’s great for sandwiches, of course, but you can also use it as a dip for fries or as a topping for fish.  If you thin it out with a little more oil or some balsamic vinegar, it would also delicious as a salad dressing.


Roasted Red Pepper and Basil Aioli

  • 1/2 russet potato, baked and pulp removed from skin
  • 1 1/2 egg yolks
  • 2 cloves garlic, chopped
  • 1/2 red pepper roasted
  • 5-10 leaves of basil, torn
  • 3//4 cup olive oil
  • salt to taste

If you have a gas stove, you can roast your pepper right on the burner, otherwise, you can roast it under the boiler.  Either way, you want to watch it very closely and turn it often.  It is done when the skin is charred and the pepper feels soft. (I roasted two peppers, so I’d have some extra on hand).

Once pepper is charred, place it in a bowl and cover it with plastic wrap (this will help to release the skin).  When the pepper is cooled, peel the skin off with your hands, but do not rinse (you’ll wash away the flavor).

Next, with your hands, pull the stem out and rip the pepper open and scrape the seeds out.

Now you’re ready to make the aioli.  Put all of your ingredients into your food processor or blender, EXCEPT for the olive oil and mix until it is finely chopped.  Then with motor running, slowly drizzle olive oil in and blend until an emulsion has formed.


Shared at Things That Make You Go MMMMMM on 1/23/12.

Shared at Mandy’s Recipe Box on 1/24/12. on

Shared at Chef in Training on 1/24/12.

Shared at This Chick Cooks on 1/25/12.

Shared at Newlyweds Blog on 1/25/12.

Shared at It’s a Keeper on 1/26/12.

Shared at Katherine Martinelli on 2/24/12.

Print Friendly