Ingredients with Measurements:
- 1 red bell pepper
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell pepper in half and remove the stem, seeds, and membranes.
3. Place the pepper halves on a baking sheet lined with aluminum foil, skin side up.
4. Roast the pepper in the oven for 20-25 minutes or until the skin is charred and blistered.
5. Remove the pepper from the oven and let it cool for a few minutes.
6. Peel off the skin from the pepper and discard it.
7. In a blender or food processor, combine the roasted red pepper, mayonnaise, lemon juice, garlic, salt, and pepper.
8. Blend until smooth and creamy.
9. Taste and adjust the seasoning if necessary.
10. Transfer the roasted red pepper mayonnaise to a serving bowl and refrigerate until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 1 cup of roasted red pepper mayonnaise
Nutritional information:
- Calories: 120
- Fat: 13g
- Carbohydrates: 1g
- Protein: 0g
- Sodium: 160mg
Substitutions for ingredients:
- You can use Greek yogurt or sour cream instead of mayonnaise for a lighter version of this recipe.
- Lime juice can be used instead of lemon juice.
Variations:
- Add a pinch of cayenne pepper or smoked paprika for a spicy twist.
- Use roasted garlic instead of raw garlic for a milder flavor.
- Add fresh herbs such as basil or parsley for a more complex flavor.
Tips and tricks:
- Make sure to roast the pepper until the skin is charred and blistered to get the smoky flavor.
- You can use jarred roasted red peppers instead of roasting your own pepper for a quicker version of this recipe.
- This roasted red pepper mayonnaise can be used as a dip, spread, or sauce.
Storage instructions:
- Store the roasted red pepper mayonnaise in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the roasted red pepper mayonnaise in a small bowl or ramekin.
- Garnish with fresh herbs or chopped roasted red pepper.
Garnishes:
- Fresh herbs such as basil or parsley
- Chopped roasted red pepper
Pairings:
- This roasted red pepper mayonnaise goes well with grilled meats, vegetables, sandwiches, and burgers.
Suggested side dishes:
- French fries
- Roasted vegetables
- Grilled corn
Troubleshooting advice:
- If the roasted red pepper mayonnaise is too thick, add a little bit of water or lemon juice to thin it out.
- If the roasted red pepper mayonnaise is too thin, add more mayonnaise or roasted red pepper to thicken it up.
Food safety advice:
- Make sure to wash your hands and all the utensils and equipment before preparing this recipe.
- Store the roasted red pepper mayonnaise in the refrigerator and discard any leftovers after 1 week.
Food history:
- Mayonnaise is a popular condiment that originated in France in the 18th century.
- Roasted red peppers are a staple ingredient in Mediterranean cuisine.
Flavor profiles:
- Smoky, tangy, creamy
Serving suggestions:
- Serve the roasted red pepper mayonnaise as a dip for vegetables or chips.
- Spread it on a sandwich or burger.
- Use it as a sauce for grilled meats or vegetables.
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