Red pepper aioli
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg yolks | |
| 1 | tablespoon | Garlic (or to taste); chopped |
| 2 | cups | Red bell peppers; roasted and chopped |
| 2 | tablespoons | Dijon-styled mustard |
| ⅔ | cup | Olive oil; more as needed |
| Fresh lemon juice | ||
| Salt and freshly ground black pepper | ||
| Drops of Tabasco | ||
Directions
In a food blender or food processor, combine the egg yolks, garlic, red peppers and mustard. With motor running, slowly add the olive oil to form an emulsion. The mixture should be thick but not stiff. Season with lemon juice, salt, pepper and Tabasco(TM) Sauce to taste. Cover and store refrigerated for up to 1 week.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9728 Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 18:00:59 -0400 (EDT) From: Bill Spalding <billspa@...>
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