Creamy roasted red pepper aioli that is packed with flavor! Using mayo as a base, this simple & easy sauce is guaranteed to jazz up even the simplest dishes!

No heavy cream is needed, making this a dairy-free red pepper cream sauce!

A spoonful of roasted red pepper aioli being held closer to the camera.

Ingredients and Substitutions

Red bell pepper: Adds a sweet, smoky flavor after roasting
- I highly recommend roasting your own red bell pepper for the best flavor.
- However, you can also substitute with jarred roasted red bell peppers for convenience. Note that jarred roasted peppers tend to be a bit sour since it’s stored in a vinegar-based brine.
Garlic: Brings a sharp, savory kick
- Sub fresh garlic with roasted garlic or with 1/8 teaspoon of garlic powder if you prefer a milder taste.
Mayo: The creamy base! I used my homemade mayo to keep things oil-free but store-bought also works.
Black pepper: Adds a subtle heat and extra depth!

Garlic, black pepper, red bell pepper, and mayonnaise with labels.

Step-by-step Instructions

First up, cut your red bell pepper into 4-6 large strips.

Then roast your red bell pepper slices at 430℉ (220℃) for about 20 minutes until tender and slightly charred.

You can also air fry at 390℉ (200℃) for 16 minutes, following this oven to air fryer conversion from Real Food with Sarah.

Cutting a large red bell pepper from above.

Cutting the second slice of red bell pepper with a knife.

Let the peppers cool down for about 15 minutes, then blend with garlic, mayo, and black pepper for 15-20 seconds until smooth.

Enjoy your creamy, smoky roasted red pepper mayo!

Six large strips of roasted red bell peppers.

All ingredients of roasted red pepper mayo in a small blender cup.

Top Tips

Taste-test before serving.
- You can add 1 teaspoon of fresh lemon juice if you’d like more tang!
- Note that you probably don’t need this if you’re using store-bought jarred roasted peppers since they are often preserved in a vinegar-based brine.
If you don’t have a small blender, you can also use a small food processor or immersion blender!
If you want to jazz this red pepper mayo up, add a bit of Italian herbs like basil or thyme. You can also add a bit of red pepper flakes to turn up the heat!

Dipping a roasted French fry into a bowl of roasted red pepper mayo.

Serving Suggestions (What Do You Eat Aioli With)

This roasted red pepper mayonnaise is great as a dip for sweet potato fries, adobo fries, (vegan) crab cakes, or even with fresh veggies for a healthier option! You can also drizzle it on top of macro bowls such as this rainbow poke bowl or as a creamy salad dressing.

You can also use this creamy roasted red pepper sauce as a sandwich spread, similar to how I used it in my vegan finger sandwiches. They also pair great with homemade hummus (made without oil!) so feel free to use it in your hummus bagel!

Storage and Meal Prep Instructions

Storage and Meal Prep: Keep in an airtight container in the fridge for up to 5 days.

Freezing: Please do NOT freeze this since the texture will change.

Creamy roasted red pepper mayo dripping down from a spoon into a white bowl.

FAQ

It’s made from roasted red peppers, garlic, mayo, and seasonings like black pepper.

Roasted red pepper aioli, romesco, and ajvar are some examples of sauces that feature roasted red peppers.

Nope, it is not. Red pepper sauce typically refers to red bell pepper sauce while sriracha is a type of store-bought hot sauce. For a sriracha sauce recipe, check out my sriracha mayo, which is used a lot for sushi.

No, gochujang is a Korean fermented chili paste with a spicy, sweet, and savory flavor. If you are curious about how gochujang tastes, hop on to my gochujang mayo, gochujang ramen, or gochujang potatoes recipes!

Want More Red Bell Pepper Recipes?

Then try my tandoori roasted vegetables, tandoori pasta, or my olive soup! You can also combine red bell pepper with pesto for a flavor-packed finger sandwich!

And in case you want similar sauces, try my smoked paprika mayo sauce, my sun-dried tomato mayo, or my smoky BBQ aioli!