Recipe courtesy of Ingrid Croce
Lemon Red Pepper Aioli
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 323
- Total Fat
- 33
- Saturated Fat
- 5
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 73
- Sodium
- 210
- Total: 20 min
- Prep: 20 min
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.