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.
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.