Garlic and Red Pepper Mayonnaise

Prep Time:
5 mins
Total Time:
5 mins
Makes 1 1/3 cups

Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is made with roasted red pepper and fresh garlic.


  • 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


  1. Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)

  2. Add red pepper, garlic, mustard, and lemon juice. Pulse ingredients until well combined.

  3. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.

  4. Refrigerate in an airtight container, up to 1 week.

Cook's Notes

If the mayonnaise separates after the oil is added, the mixture has broken. To bring it to a creamy state, add an egg yolk and 1 teaspoon tepid water to a clean bowl, and slowly add the broken mayonnaise while whisking constantly. Then, whisk in 1/4 cup more oil.

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