Roasted Red Pepper Basil Mayonnaise
Get to know this summery sauce.Katie Workman condiment, mayo, roasted pepper, roasted red pepper
Serving Size: Makes 1 cup
Isn’t this kind of gorgeous? Pink but speckled with flecks or red and green? Does everything think about old school preppy when they see pink and green, or am I showing my age? (Don’t answer that.)
A homemade roasted pepper is so easy and a particular life pleasure, and makes this sauce extra silky. You can buy them at a prepared foods counter or bar, or you can feel free to use some jarred peppers instead, as long as they are just in oil, and don’t have a vinegar other other acidic ingredients added – that will make the sauce pretty tangy.
In addition to the basil, if you have some fresh thyme or oregano lying around, you could add in a teaspoon of that as well. And if you wanted to use a different color bell pepper, that will make the sauce another pretty hue – don’t use green though – not sweet enough. Yellow or orange or even purple will be great.
If you serve this sauce at room temperature it will be a loose-er type of sauce—if you want it to be thicker, use it cool from the fridge, and it will still get nice and runny when it hits a hot burger.
This would be great on Chipotle Barbecue Turkey Burgers or Buffalo Turkey Burger Sliders or Fork-in-the-Road Burgers (with a Kick). And if you have some left after the burger party, it make a really nice dip.
A cute thing to do when you are hosting a grilling/burger gathering is to make up a few simple sauces, and put them out for people to choose from. Yes, you should also probably put out ketchup, mustard, and relish, but here are some other sauces and spreads that would make any burger proud.
- 1 red bell pepper
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh basil
- ½ cup mayonnaise
- Kosher salt and freshly ground pepper
- Turn a gas grill to medium high and place the pepper directly over the flame. Cook, turning it with tongs as the underside blisters and chars, until the whole pepper is blistered. Place in a bowl and cover with a dishtowel until cooked. Peel off the skin and discard any seeds and rubs from the inside of the pepper. Coarsely chop the pepper. (You can also do this underneath the broiler, on a rimmed baking sheet).
- Combine pepper and garlic in a food processor and pulse to combine. Pulse in the basil and mayonnaise, then let the motor run until all is smooth and incorporated. Season with salt and pepper.