Yield: 1 servings
|4||Red bell peppers; roasted, peeled,|
|; and seeded|
|5||Garlic cloves; whole|
|6||Egg yolks; *see warning below|
|1 cup||Olive oil|
|One lemon; Juice of|
|Salt and pepper|
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
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell." Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9414 - INGRID CROCE Converted by MM_Buster v2.0l.