Roasted Red Pepper Aioli

One of the "mayo's" that I use on sandwiches is Roasted Red Pepper Aioli. I especially love it with grilled chicken hot off the BBQ. The Bake loves it with a side of fries. Today, instead of the usual horseradish-cream sauce for a rib-eye roast sandwich, I used the Roasted Red Pepper Aioli, along with some roasted potatoes for the Bake.

1 bottle (12oz) fire toasted red peppers (or 2 peppers), drained and patted dry
1 clove garlic, chopped
1/2 cup Vegenaise or Mayo
1 teaspoon Balsamic vinegar
salt and fresh ground pepper, to taste
2 Tablespoons olive oil

In a food processor or blender, process the peppers and garlic until pureed. Add Vegenaise, vinegar, salt and pepper. Process and check for seasonings.
With machine running, slowly add olive oil to incorporate.

Cover and refrigerate for a couple of hours to allow flavors to meld.