This Roasted Red Pepper and Garlic Aioli Sauce tastes amazing, doesn’t need many ingredients, and is amazingly easy to make! And this tasty sauce is low-carb and starts with roasted red peppers from a jar! 

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Say hello to my new favorite sauce. I first tried this Roasted Pepper and Garlic Aioli Sauce when my friend Margarethe made it for a party, and now I’m eating it on everything! The sauce isn’t spicy, but it’s full of flavor from the roasted red bell peppers and garlic, and slightly creamy from the mayo and olive oil.

Margarethe found the recipe in Giada’s Family Dinners, where it was served with toasted garlic bread, but as soon as I tasted the aioli that Margarethe made I started thinking of  low-carb options you could eat with it.

So far I’ve enjoyed it on Grilled Garlic Chicken, frittata, scrambled eggs, and tomato sandwiches with crusty whole wheat bread. Look below for links to other things I think would be good with this as well as red-pepper sauce ideas from other bloggers.

What ingredients do you need for this recipe?

What is Aioli Sauce?

Aioli is a creamy emulsion sauce that’s similar to mayonnaise, and it’s use in cuisines around the world. Although they are similar, classic Aioli is not the same as mayo. Now that Aioli has become trendy though, there are many variations to the sauce, but it almost always contains garlic.

Roasted Red Pepper and Garlic Aioli Sauce process shots collage

How to make this recipe:

(Scroll down for complete recipe including nutritional information.)

  1. You could make this even more special by roasting red peppers on a grill to make the sauce, but I thought it was completely delicious made with these Roasted Red Peppers in a jar (affiliate link).
  2. The original recipe didn’t use the whole jar of peppers, but I adapted it to use 2 whole roasted peppers or a 12 oz. jar of roasted red peppers. If you’re using peppers from a jar, they need to be drained very well.
  3. Then use a double layer of paper towel and blot both sides of the peppers as dry as you can get them. (Don’t skip doing this or the aioli will be watery.)
  4. Coarsely chop the peppers (you should have about 1 cup of chopped pepper.)
  5. Put peppers and garlic in the food processor and process for 20-30 seconds, until peppers are mostly pureed.
  6. Add the mayo and pulse about 8-10 times, until the mayo is mixed well with the peppers. (You may need to scrape down the sides once or twice.)
  7. Then leave the motor running and add the olive oil, one tablespoon at a time, while the processor is running. Season the finished aioli with a bit of sea salt and fresh ground black pepper.
  8. Using the whole jar of peppers or two whole freshly-roasted red peppers will give you about 1 1/2 cups of Roasted Red Pepper Aioli sauce, or about 8 servings if you use 3 tablespoons as the serving size.
  9. I liked it after it chilled for an hour or two, when the sauce had slightly thickened. This will keep for more than a week in the fridge, but it probably won’t last that long.
  10. And we absolutely loved the sauce on Grilled Garlic Chicken.

Roasted Red Pepper and Garlic Aioli Sauce found on

What to Eat with this Red Pepper Sauce:

Greek Meatballs (already tested with the sauce by my friend Bonnie!)
Spicy Grilled Eggplant with Red Pepper, Garlic, and Mint
Rosemary Mustard Grilled Chicken
Grilled Pork Chops with Lemon, Garlic, and Sage
Grain-Free Beef and Sausage Meatloaf
(If anyone tries the sauce paired with other things and finds a winner, please share in the comments!)

More Red Pepper Sauce Recipes:

Pasta with Roasted Red Pepper Sauce from The Pioneer Woman Cooks
Smoked Red Pepper Sauce from Jersey Bites
Grilled Chicken Salad with Red Pepper Sauce and Feta from We Are Not Martha
Dungeness Crab with Roasted Red Pepper Sauce from Food Mayhem
Lasagna Rolls with Red Pepper Sauce from Back to the Cutting board

Roasted Red Pepper and Garlic Aioli Sauce
Yield: 8 servings

Roasted Red Pepper and Garlic Aioli Sauce

Prep Time 10 minutes
Total Time 10 minutes

This Roasted Red Pepper and Garlic Aioli Sauce is amazing, and also amazingly easy to make!


  • one 12 oz. jar roasted red peppers (see notes)
  • 1 T garlic puree or minced garlic (or a little less if you’re not that into garlic)
  • 1/2 cup mayo (see notes)
  • 3 T extra-virgin olive oil
  • sea salt and fresh ground black pepper to taste


  1. Follow instructions for roasting and peeling freshly roasted red peppers if you’re using fresh peppers. If using a jar of red peppers, put peppers into a colander placed in the sink and let drain for a few minutes. Then use a double layer of paper towels to blot both sides of the peppers, drying them off as much as you can.
  2. Coarsely chop peppers.
  3. Put chopped peppers and garlic into the bowl of a food processor fitted with the steel blade and process about 20-30 seconds, until peppers and garlic are finely pureed.
  4. Add mayo and pulse about 8-10 times, or until mayo is well-mixed with the peppers. (You may need to scrape down the sides with a rubber scraper a few times.)
  5. Leave the motor running and add the olive oil through the feed tube, 1 T at a time, blending for a few seconds after each tablespoon of oil.
  6. Season sauce to taste with sea salt and fresh ground black pepper.
  7. I like this best when it’s been chilled for an hour or two, which will slightly thicken the sauce.
  8. This aioli keeps for at least a week in the fridge, but you probably won’t have it around that long!


You can use 2 freshly roasted red peppers or about 1 cup diced roasted red pepper if you prefer. I used full-fat mayo, but reduced-fat mayo would also work.

Nutritional information is based on a serving size of three tablespoons of sauce.

Recipe adapted slightly from Giada’s Family Dinners.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 163Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 6mgSodium: 161mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This sauce has mayo and olive oil, but it has more roasted red pepper than high-fat ingredients, so even if you use full-fat mayo like I did, I think a few tablespoons of this spooned over some lean chicken or fish would be okay for any phase of the original South Beach Diet. And the sauce is also low-carb, low-glycemic, Paleo, Whole 30, and vegan.

Find More Recipes Like This One:<
Use Sauce Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2010 when my friend Margarethe brought it to a party at my house! It was last updated in 2021.

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