Whole30 + Keto Roasted Red Pepper Mayonnaise
Whole30 + Keto Roasted Red Pepper Mayonnaise Recipe – a flavorful aioli sauce for sandwiches, burgers and cooked chicken, pork + steak! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
Our town has a local deli called Domenico’s that makes the most amazing roasted red pepper mayonnaise. It transforms your sandwich from good to OH MY GOSH THIS IS AMAZING!
I’ve recreated the mayonnaise using clean ingredients, and am now putting my homemade whole30 + keto roasted red pepper mayonnaise on all the things!
How To Roast + Peel A Red Bell Pepper
The star of the show here is the roasted red pepper, which is very easy to make. You will cut a red bell pepper in half, then roast it dry (no need for oil or salt here!) cut side down until it is softened and the skin is charred.
After removing them from the oven, place the charred peppers in a bowl and cover with a plate or saran wrap. This will trap the heat and steam, and loosen the charred skins making them so easy to peel.
Ingredients In Whole30 + Keto Roasted Red Pepper Mayonnaise
The base is a batch of my homemade whole30 + keto mayonnaise. So easy to make! If you’ve never made mayonnaise before, I promise you that you can make it. My mayonnaise recipe even has a recipe video to make it so simple for you to follow!
Then you’ll add in the chopped roasted red pepper, some salt, give it a stir, and you’ve got the most delicious sauce that will make your sandwiches, burgers + cooked meats taste better than ever!
How Long Will Whole30 + Keto Roasted Red Pepper Mayonnaise Last?
Your homemade roasted red pepper mayo will last for at least 1 week in the fridge, or longer. Just check for spoilage.
I love making and storing mine in wide mouth pint mason jars.
Watch Recipe Video Demo (2:14 mins)
1 batch homemade whole30 + keto mayonnaise (<- link to recipe and recipe video)
1 red bell pepper, sliced in half, ribs and seeds removed
1/2 teaspoon salt
Preheat your oven to 475ºF.
Place your bell peppers cut side DOWN and dry roast for 25 minutes, or until soft and the skin is charred.
Remove from the oven, and place in small bowl and cover with a plate to steam for 10 minutes.
Once the peppers have cooled and steamed, remove the plate and peel the skin from the flesh. Discard the skin.
Use on sandwiches, burgers, or as a sauce for cooked meat and vegetables.
Will keep in a pint size mason jar in the refrigerator for at least 1 week.
This post contains affiliate links, thanks for the love!