Red pepper aioli 10/10/96
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | egg yolks | |
Directions
1 TB garlic (or to taste) --
: chopped
2 c red bell peppers -- roasted : and chopped
2 TB Dijon-styled mustard
⅔ c olive oil -- more as needed : Fresh lemon juice
: Salt and freshly ground : black pepper
: dr Tabasco
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=AE Sauce to taste.
Cover and store refrigerated for up to 1 week.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved ~ - - - - - - - - - - - - - - - - -
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