Lemon red pepper aioli

Yield: 1 servings

Measure Ingredient
4 \N Red bell peppers; roasted, peeled,
\N \N ; and seeded
5 \N Garlic cloves; whole
6 \N Egg yolks; *see warning below
1 cup Olive oil
\N \N One lemon; Juice of
\N \N 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.


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.

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