Pancetta Purse With Roasted Red Bell Pepper Aioli Recipes

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ROASTED RED PEPPER AIOLI



Roasted Red Pepper Aioli image

A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.

Provided by REBECCADK

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 20

Number Of Ingredients 8

2 whole roasted red peppers
⅔ cup fresh basil leaves
2 tablespoons lemon juice
3 cloves garlic, peeled and halved, or more to taste
1 ½ cups light mayonnaise (such as Hellmann's® Light)
2 teaspoons white sugar
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

  • Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g

ROASTED RED PEPPER AïOLI



Roasted Red Pepper Aïoli image

Provided by Rebecca Miller French

Categories     Condiment/Spread     Food Processor     Egg     Vegetable     No-Cook     Condiment     Bell Pepper

Yield Makes 1 cup

Number Of Ingredients 7

2 large egg yolks
2 tablespoons Dijon mustard
2 teaspoons lemon juice
6 ounces roasted and peeled red peppers
1/2 cup grape-seed oil
1/2 cup olive oil
Sea salt and freshly ground black pepper to taste

Steps:

  • 1. Combine the first 4 ingredients in a food processor.
  • 2. Blend for approximately 30 seconds and, while blending, drizzle the grape-seed oil into the mixture in a slow stream, followed by the olive oil.
  • 3. Season with the salt and pepper and keep cold until serving.

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