Yield: 1 servings
Measure | Ingredient |
---|---|
1.00 \N | red pepper; roasted and peeled |
2.00 \N | garlic cloves |
1.00 slice | white bread; crusts removed, torn into |
1.00 \N | egg yolk |
1.00 tablespoon | dijon mustard |
1 \N | juice of 1 lemon |
½ cup | olive oil |
1 \N | salt; to taste |
1 \N | 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@...
02-16-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000