Roasted Pepper-Caper Aioli


  • 0.5 cup(s) mayonnaise
  • Salt and freshly ground pepper
  • 1 teaspoon(s) fresh lemon juice
  • 2 tablespoon(s) chopped flat-leaf parsley
  • 2 tablespoon(s) drained capers
  • 1 red bell pepper

1. Roast the pepper under the broiler, until charred all over, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel and finely chop the pepper. 2. In a small bowl, mix the roasted pepper with the mayonnaise, capers, parsley and lemon juice. Season with sa...

View full recipe at Food & Wine


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