Lemon Red Pepper Aioli Recipe
Recipe courtesy of Ingrid Croce
Level: Easy
Total: 20 min
Prep: 20 min
Nutritional Analysis Per Serving
Serving Size: 1 of 12 servings
Calories: 323
Total Fat: 33 g
Saturated Fat: 5 g
Carbohydrates: 5 g
Dietary Fiber: 1 g
Sugar: 3 g
Protein: 2 g
Cholesterol: 73 mg
Sodium: 210 mg
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
Balsamic Vinaigrette
- 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
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Directions
- Roast the peppers on a grill or in a broiler until the skin is charred and blistered. Remove the charred skins with a clean towel and seed the peppers.
- Blend the peppers and garlic in a food processor or blender. Add the egg yolks and blend further.
- Slowly pour in the oil in a thin, steady stream until the mixture thickens. Stir in the lemon juice and season with salt and pepper to taste.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
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