Yield: 1 servings
|1.00||red pepper; roasted and peeled|
|1.00 slice||white bread; crusts removed, torn into|
|1.00 tablespoon||dijon mustard|
|1||juice of 1 lemon|
|½ cup||olive oil|
|1||salt; to taste|
|1||cayenne pepper; to taste|
In work bowl of a food processor combine pepper, garlic, white bread, egg yolk, mustard and lemon juice. Process until smooth. With motor running gradually add oil in a thin stream and process until emulsified. Adjust seasonings to taste with salt and cayenne -- it should be spicy. This recipe yields about 1 cup.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-125 broadcast 01-08-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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