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Recipe courtesy of Ingrid Croce

Show: Chef Du Jour

Episode: Ingrid Croce

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Total:: 20 min
Prep:: 20 min

Level:: Easy

Ingredients

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

Directions

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

My Private Notes

Name: Lemon Red Pepper Aioli
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Ingredients: 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; 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