The Lost Italian: Aioli for all!

Tony Nasello shows us the ever loved aioli in the traditional garlic and lemon taste then spices it up making it into a roasted red pepper aioli.

Roasted Red Pepper Aioli

Makes approx. 1 ½ cups


-1 cup roasted red peppers
-1 heaping tablespoon chopped garlic
-4 egg yolks or 4 oz. pasteurized liquid egg yolk
-1 tablespoon lemon juice, freshly squeezed
-1 teaspoon chili pepper sauce (i.e., Sambal, Tabasco, or even red pepper flakes)
-4 oz. olive oil
-8 oz. salad oil
-Salt to taste


Combine all ingredients except the oils in a food processor. While machine is running, add the oils very, very slowly to emulsify. It is imperative to add the oils in a slow, steady stream to achieve emulsification. Serve immediately or store in refrigerator for up to one week.

Tony’s Tips:

When adding other ingredients to a basic aioli, start with small quantities and adjust as desired.

To make an aioli into a salad dressing, slowly whisk in warm water, one tablespoon at a time, until desired consistency is achieved.