Lemon Red Pepper Aioli
- 4 red bell peppers, roasted, peeled, and seeded
- 5 garlic cloves, whole
- 6 egg yolks*
- 1 cup olive oil
- Juice of one lemon
- Salt and pepper
- BALSAMIC VINAIGRETTE
- 1/2 cup olive oil
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly chopped herbs, (basil, parsley, sage)
- Salt and pepper to taste
Roast the peppers on a grill or in a broiler until the skin is charred and blistered. Rub off the charred skins with a clean towel and seed. Puree the peppers and garlic in a food processor or blender. Add the egg yolks and continue working. Gradually add the oil to the mixture in a thin steady stream until incorporated. Add the lemon juice and season with salt and pepper to taste.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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