Roasted Red Pepper Mayonnaise
Published August 1, 2000
- Total Time
- 20 minutes
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Ingredients
1 large red pepper
1 egg yolk
1 teaspoon Dijon mustard
½ tablespoon white wine vinegar
Sea salt
¾ cup vegetable oil
¼ cup extra virgin olive oil
Nutritional analysis per serving
1 gram carbs; 15 milligrams cholesterol; 205 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 23 grams fat; 96 milligrams sodium; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler. Place pepper under broiler, and roast until blackened on all sides. Remove, and let cool. Peel away skin and seeds, and discard. Pull pepper into 3 or 4 long pieces and set aside.
- Step 2
In a small bowl, whisk together egg yolk, mustard, vinegar and a large pinch of salt. Beginning a drop at a time, whisk in oils. As they emulsify, add oils a little faster, in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.
- Step 3
Transfer the mixture to a blender or a food processor, add the pepper and puree. Taste, and adjust the seasoning before serving.
Private Notes