Vermont Castings

Roasted Sweet Red Pepper Mayonnaise

A great variation on a mayonnaise dipping sauce.

Prep Time
30 to 45 minutes
Easy to do
Cook Time



    1. Roast the peppers on a charcoal or gas grill until the skins are blackened and the pulp is not burned. Let cool to room temperature in a tightly covered bowl and reserve the oils. Cool an additional 8 hours in the refrigerator.
    2. In a food processor, grind the walnuts and garlic to a course powder. Peel the red peppers and remove the seeds. Some of the blackened skin may also drop into the mixture. It is OK. Add to the food processor. Add all of the remaining ingredients, including the reserved pepper oils and puree until smooth. Taste and adjust seasoning. Refrigerate for 8 hours and let the blend marry before using. This will keep for up to 4 weeks refrigerated and in a closed container.


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