Best Garlic And Red Pepper Mayonnaise Recipes

Vegetables with Red Pepper and Garlic Mayonnaise image

Provided by Brenda Louch

Yield Makes 1 cup

Number Of Ingredients 6

2 large garlic gloves
1/2 cup diced drained roasted red pepper from jar
1/2 teaspoon red wine vinegar
1/4 teaspoon cayenne pepper
1/2 cup mayonnaise
Assorted vegetables (such as carrot sticks, yellow bell pepper strips, cherry tomatoes and boiled baby potatoes)

Steps:

With processor running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add roasted pepper, vinegar and cayenne and process until mixture is almost a smooth purée. Add 1/4 cup mayonnaise and process using on/off turns just until combined. Transfer sauce to a small bowl; mix in remaining 1/4 cup mayonnaise. Season to taste with salt and pepper. Cover and refrigerate at 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
Place dip in center of platter. Arrange vegetables around dip and serve.

Garlic and Red Pepper Mayonnaise image

Provided by Martha Stewart

Time 5m

Yield Makes 1 1/3 cups

Number Of Ingredients 7

2 large egg yolks
1 jarred roasted red pepper, patted dry
2 garlic cloves, minced
1 teaspoon Dijon mustard
4 teaspoons fresh lemon juice
1 cup vegetable oil
Coarse salt and ground pepper

Steps:

Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
Add red pepper, garlic, mustard, and lemon juice. Pulse ingredients until well combined.
With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
Refrigerate in an airtight container, up to 1 week.