Recipe

Roasted Red Pepper Mayo

A creamy, smoky, tangy mayo you can blitz in minutes. Use it as a sandwich spread , burger sauce , or dip for crispy everything.

By Matt Campbell

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4.8 (214)

A small bowl of creamy roasted red pepper mayo on a light kitchen counter, with a spoon resting beside it and a few roasted red pepper strips in the background

Jump to Recipe

There are sauces that politely sit on the side of the plate, and then there are sauces that change the whole mood. Roasted red pepper mayo is the second kind. It’s creamy like classic mayo, bright like a squeeze of lemon, and just smoky enough to make a turkey sandwich feel like it has a plan for your afternoon.

Best part: you don’t need a grill, a blender the size of a spaceship, or a pantry full of mystery powders. A jar of roasted red peppers plus a few regular ingredients and you’re five minutes away from a sauce that belongs on burgers, wraps, fries, roasted veggies, and basically anything that could use a little extra wow.

Jarred roasted red peppers, mayonnaise, lemon, garlic, and smoked paprika arranged on a tidy kitchen counter in warm natural light

Why It Works

Big flavor, low drama: Jarred roasted red peppers bring sweetness and depth without extra cooking.
Bright and balanced: Lemon and a touch of pepper brine cut through the richness so it never tastes heavy.
Customizable texture: Blend it silky smooth or keep it slightly chunky if you like a little texture on sandwiches.
Meal prep friendly: It holds well in the fridge, so you can make it once and use it all week.

A turkey and lettuce sandwich cut in half with a visible layer of roasted red pepper mayo spread on the bread, on a simple plate on a wooden table

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container or jar for up to 5 days. If you used homemade mayo, it’s smartest to use it sooner.

Stir before using: Roasted peppers can weep a little liquid over time. A quick stir brings it right back.

Freezing: I do not recommend freezing mayo-based sauces. The texture can split and go grainy after thawing.

A small mason jar filled with roasted red pepper mayo with the lid set beside it on a clean kitchen counter

Common Questions

Can I make roasted red pepper mayo without a blender?

Yes. Finely chop the roasted red peppers, then mash them into the mayo with a fork. It’ll be a little more rustic and chunkier, which is honestly great on burgers.

How do I keep it from getting watery?

Drain the peppers well and pat them dry with paper towels. If you’re using pepper brine, start with 1 teaspoon and add more only if you want extra tang.

Is this the same as romesco?

Nope. Romesco usually has nuts (like almonds) and often bread, plus a bigger olive oil vibe. This is a creamy mayo sauce with roasted pepper flavor. Same family of delicious, different personality.

Can I use homemade roasted peppers?

Absolutely. Roast, peel, and drain them well. Homemade peppers are often wetter than jarred, so the paper towel step matters.

What if it tastes flat?

Add a pinch more salt, a touch more lemon, or a tiny splash of pepper brine. If it needs depth, a little extra smoked paprika or a few drops of Worcestershire can help.

Any easy swaps?

Use vegan mayo for an egg-free version. No smoked paprika? Try a pinch of smoked salt, or use regular paprika and add a tiny extra crack of black pepper.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Measuring spoons
Microplane or garlic press (optional, but nice)
Small food processor or blender (or a bowl and fork)
Rubber spatula
Airtight jar or container for storage

I started making this because I wanted “fancy sandwich energy” without doing fancy sandwich labor. You know the vibe: one good spread and suddenly your fridge leftovers look like a lunch you paid for. Now it’s my go-to move when dinner feels beige. Roasted red pepper mayo adds color, tang, and just enough smoke to make me stop mid-bite and think, okay wow, we did something here.