Best 9 Red Pepper Mayonnaise Recipes

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Indulge in a culinary journey with our exquisite Red Pepper Mayonnaise, a vibrant condiment that will elevate your taste buds to new heights. This article presents a collection of three tantalizing recipes, each showcasing the versatility of this flavor-packed mayonnaise.

In the first recipe, we'll embark on a classic culinary adventure by creating a traditional Red Pepper Mayonnaise, a staple in many kitchens. With just a few simple ingredients, you'll craft a smooth, creamy, and irresistibly tangy mayonnaise infused with the vibrant flavors of roasted red peppers.

Next, we venture into a world of bold flavors with our Spicy Red Pepper Mayonnaise. This recipe takes the classic mayonnaise up a notch by incorporating chili peppers, adding a fiery kick that will leave your taste buds tingling. Whether you're a fan of spicy foods or simply seeking an extra layer of excitement, this mayonnaise will surely satisfy your cravings.

Finally, we'll introduce you to our Vegan Red Pepper Mayonnaise, a delightful plant-based alternative that delivers all the richness and creaminess of traditional mayonnaise without compromising on taste. This recipe utilizes silken tofu, cashew butter, and nutritional yeast to create a luscious, flavorful spread that caters to vegan and allergy-conscious individuals.

With these three recipes, you're armed with a trio of flavor-packed Red Pepper Mayonnaise variations, each offering a unique culinary experience. Spread them on sandwiches, dollop them on burgers, or use them as a dip for your favorite snacks – the possibilities are endless! So embark on this culinary adventure, discover new taste horizons, and let the vibrant flavors of Red Pepper Mayonnaise transform your meals into extraordinary culinary delights.

Check out the recipes below so you can choose the best recipe for yourself!

PORTABELLA MUSHROOM BURGERS WITH RED PEPPER MAYONNAISE



Portabella Mushroom Burgers with Red Pepper Mayonnaise image

Marinated portabella mushrooms with red pepper mayo. Serve with tomato, onion, and lettuce or your choice of toppings and enjoy.

Provided by J.T.

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 2h40m

Yield 4

Number Of Ingredients 8

4 large portobello mushroom caps
½ cup soy sauce
½ cup balsamic vinegar
4 cloves garlic, chopped, or more to taste
1 large red bell pepper
1 cup reduced-fat mayonnaise
1 tablespoon cayenne pepper, or to taste
4 hamburger buns, split

Steps:

  • Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
  • Preheat grill for medium-high heat and lightly oil the grate.
  • Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
  • Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
  • Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 37.8 g, Cholesterol 21 mg, Fat 22.5 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 2458.7 mg, Sugar 9.4 g

LATIN BURGERS WITH CARAMELIZED ONION AND JALAPENO RELISH AND RED PEPPER MAYONNAISE



Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

3/4 pound ground sirloin
3/4 pound ground chuck
1/2 pound raw chorizo, casings removed and crumbled
1 tablespoon adobo seasoning
1 large onion, grated
1/2 cup dry bread crumbs
2 tablespoons olive oil
2 large yellow onions, finely sliced
Kosher salt and freshly ground pepper
1/2 cup bottled and sliced jalapeno chiles, drained
1/2 cup dark brown sugar
2 medium jarred roasted red bell peppers, drained
3/4 cup mayonnaise
6 slices Oaxaca cheese or mozzarella
6 hamburger rolls

Steps:

  • In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.;
  • Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.;
  • Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.;
  • Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
  • To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

GARLIC AND RED PEPPER MAYONNAISE



Garlic and Red Pepper Mayonnaise image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

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.

RED-PEPPER MAYONNAISE



Red-Pepper Mayonnaise image

Categories     Condiment/Spread     Sauce     Roast     Vegetarian     Quick & Easy     Mayonnaise     Lemon     Bell Pepper     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 5

1 large garlic clove
1/2 teaspoon salt
1 lb red bell peppers, tender-roasted
1/4 cup mayonnaise
1/4 teaspoon fresh lemon juice or to taste

Steps:

  • Mince garlic and mash to a paste with salt using a heavy knife. Transfer to a blender with peppers. Purée until smooth. Add mayonnaise and juice and blend.

FISH FILLETS WITH ROASTED RED PEPPER MAYONNAISE



Fish Fillets with Roasted Red Pepper Mayonnaise image

Accent tender tilapia with a pretty mayonnaise dressing made with jarred roasted bell peppers, cumin, and garlic.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 9

1 tablespoon butter
1 1/2 to 2 lb. tilapia fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 cup light mayonnaise
1/4 cup chopped roasted red bell peppers (from a jar)
1/4 teaspoon cumin
1 garlic clove, minced

Steps:

  • Heat oven to 400°F. Using about 1/4 of the butter, lightly grease shallow baking pan. Arrange tilapia fillets in buttered pan. Brush fish with remaining butter; sprinkle with salt, pepper and paprika.
  • Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.
  • Meanwhile, in small bowl, combine all remaining ingredients; blend well. Serve fish with mayonnaise mixture.

Nutrition Facts : Calories 285, Carbohydrate 5 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 4 g

PORTOBELLO BURGERS WITH RED PEPPER MAYONNAISE



Portobello Burgers with Red Pepper Mayonnaise image

Categories     Sandwich     Food Processor     Mushroom     Pepper     Vegetarian     Backyard BBQ     Lunch     Mayonnaise     Spinach     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup chopped drained roasted red peppers from jar
1/4 cup low-fat mayonnaise
1 garlic clove, chopped
1/8 teaspoon cayenne pepper
Nonstick vegetable oil spray
4 large portobello mushrooms, stems removed
4 1/2-inch-thick red onion slices
4 1/2-inch-thick crusty country bread slices (each about 5x3 inches)
2 tablespoons rice vinegar
4 cups baby spinach leaves

Steps:

  • Blend first 4 ingredients in processor until smooth. Season with salt and pepper.
  • Spray grill with oil spray; prepare barbecue (medium heat). Spray mushrooms and onion slices with oil spray; sprinkle with salt and pepper. Grill mushrooms, onion and bread until vegetables are tender and bread is golden, turning often, about 12 minutes for vegetables and 5 minutes for bread.
  • Transfer 2 tablespoons red pepper mayonnaise to large bowl. Whisk in vinegar, add spinach and toss. Divide among 4 plates. Place 1 bread slice atop spinach on each. Top each with 1 mushroom, then 1 onion slice. Spoon 2 tablespoons red pepper mayonnaise atop each.

GRILLED CORN ON THE COB WITH ROASTED RED PEPPER MAYONNAISE



Grilled Corn on the Cob With Roasted Red Pepper Mayonnaise image

This surprising combination adds more sweetness to an already sweet summer treat of corn on the cob. The roasted red pepper mayo is also delicious with grilled potatoes or other favourite vegetables. Recipe by Emily Richards from Food and Drink.

Provided by Leslie

Categories     Corn

Time 21m

Yield 6 cobs

Number Of Ingredients 7

1/2 cup light mayonnaise
1/4 cup roasted red pepper, finely diced
2 tablespoons fresh Italian parsley, finely chopped
1 large garlic clove, minced
1/4 teaspoon fresh ground black pepper
6 ears of corn, shucked
1 tablespoon butter, melted

Steps:

  • Whisk together mayonnaise, roasted red pepper, parsley, garlic and black pepper in bowl until combined. Set aside half of the mayonnaise mixture to serve.
  • Brush corn with butter and place on greased grill over medium-high heat and grill, turning occasionally for 8 minutes.
  • Brush remaining half of mayonnaise mixture over corn, and grill, turning for about 8 minutes or until golden brown and tender-crisp.
  • Serve with reserved mayonnaise mixture.

RED PEPPER MAYONNAISE



Red Pepper Mayonnaise image

A spicy homemade mayonnaise that's especially good with fried oysters.

Provided by David Tanis

Categories     quick, condiments, dips and spreads

Time 10m

Yield About 1 cup

Number Of Ingredients 9

1 egg yolk
1/2 cup olive oil
1/2 cup sunflower oil or other vegetable oil
1 garlic clove
1/2 teaspoon salt
1 tablespoon Dijon mustard
2 teaspoons sweet Spanish pimentón
1/2 teaspoon hot Spanish pimentón
1 tablespoon red wine vinegar

Steps:

  • Put the yolk in a blender or food processor. Begin blending or processing and, with the motor running, slowly add the oils one at a time in a thin, steady trickle. (There is a tiny hole in the plunger of most food processors that makes this easy.)
  • Smash the garlic to a paste with the salt. Add it to the mayonnaise with the rest of the ingredients and process or blend briefly, until just combined.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 78 milligrams, Sugar 0 grams, TransFat 0 grams

BREADED SKINLESS FISH FILLETS WITH RED PEPPER MAYONNAISE



Breaded Skinless Fish Fillets with Red Pepper Mayonnaise image

Provided by Paul Johnson

Categories     Fish     Sauté     High Fiber     Mayonnaise     Seafood     Bell Pepper     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

1 7- to 8-ounce red bell pepper, cut into 1-inch pieces
1/2 cup mayonnaise
1 tablespoon finely chopped fresh chives
2 teaspoons fresh lemon juice
Large pinch of cayenne pepper
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 large egg
2 tablespoons milk
2 1/2 to 3 cups fresh breadcrumbs made from crustless French bread
4 5- to 6-ounce skinless thin fish fillets (such as flounder or petrale sole)
2 tablespoons (or more) butter
2 tablespoons (or more) olive oil

Steps:

  • Using on/off turns, chop bell pepper in processor until juices form. Transfer to small sieve set over bowl; let drain 10 minutes. Mix next 4 ingredients in small bowl. Stir in 1/2 cup bell pepper. Season mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Mix flour and next 2 ingredients in pie dish. Whisk egg and milk in another dish. Place breadcrumbs in third dish. Sprinkle fillets with salt and pepper. Coat each side with flour, then egg mixture, then breadcrumbs, covering completely.
  • Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches if necessary, add fish to skillet. Sauté until just opaque in center and crust is golden brown, adding more butter and oil as needed, about 4 minutes per side. Serve fillets with red pepper mayonnaise.

Tips for Making Red Pepper Mayonnaise:

  • Choose the Right Peppers: Use ripe, fresh red bell peppers for the best flavor. Look for peppers that are firm and have a deep red color.
  • Roast the Peppers: Roasting the peppers intensifies their flavor and sweetness. You can roast them in the oven or on the grill. If roasting in the oven, preheat the oven to 400°F (200°C). Cut the peppers in half lengthwise and remove the seeds. Place them on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes, or until the skins are blistered and charred. If roasting on the grill, preheat the grill to medium-high heat. Cut the peppers in half lengthwise and remove the seeds. Grill for 8-10 minutes per side, or until the skins are blistered and charred.
  • Remove the Skins: Once the peppers are roasted, remove the skins. The skins should peel off easily. If you have trouble removing the skins, you can rinse the peppers under cold water to help loosen them.
  • Puree the Peppers: Puree the roasted red peppers in a food processor or blender until smooth. You can also use a hand blender to puree the peppers.
  • Make the Mayonnaise: In a bowl, whisk together the egg yolk, lemon juice, Dijon mustard, salt, and pepper. Slowly whisk in the oil until the mayonnaise is thick and creamy. You can use a hand mixer or a food processor to make the mayonnaise.
  • Add the Roasted Red Pepper Puree: Once the mayonnaise is made, stir in the roasted red pepper puree. Mix until well combined.
  • Chill the Mayonnaise: Refrigerate the red pepper mayonnaise for at least 30 minutes before serving. This will allow the flavors to meld and develop.

Conclusion:

Red pepper mayonnaise is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for sandwiches, wraps, burgers, and salads. It can also be used as a dipping sauce for vegetables, chicken, or fish. With its smoky, roasted flavor, red pepper mayonnaise will add a touch of spice and excitement to any dish.

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