Roasted Red Pepper Rouille |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe that a chef I used to work with used to serve over spicy crab cakes.This recipe should be served like an aioli,cold due to the raw eggs. If you like it a little spicier you can add some diced jalapeno while pureeing. Ingredients:
2 large red peppers |
4 egg yolks |
2 anchovy fillets |
2 tablespoons dijon mustard |
2 tablespoons capers |
1 tablespoon jabanero vinegar |
3 tablespoons fresh lemon juice |
salt and pepper |
2 cups olive oil |
Directions:
1. Roast the peppers on the grill or in the oven.
2. Peel and cool.
3. Puree the peppers in the food processor till smooth.
4. In food processor puree the egg yolks till they thicken and turn pale, as you would when making a mayonaise or aioli.
5. Add anchiovies, capers,dijon,vinegar,lemon juice,and salt and pepper.
6. Puree.
7. Add the roasted red pepper puree and blend.
8. While processor is running slowly drizzle in the olive oil till everything has immulsified and thickened.
9. Refridgerate till use.
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