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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
4 red bell peppers, roasted, peeled, and seeded |
5 garlic cloves, whole |
6 egg yolks |
1 cup olive oil |
juice of one lemon |
salt and pepper |
1/2 cup olive oil |
1/4 cup extra virgin olive oil |
1/4 cup balsamic vinegar |
1 teaspoon dijon mustard |
1 teaspoon freshly chopped herbs, (basil, parsley, sage) |
salt and pepper to taste |
Directions:
1. 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.
2. *RAW EGG WARNING
3. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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