Roasted Red Pepper Aoili

Pantry and Fridge

Use a dollop to finish a wide variety of dishes. Linda likes to dip her French fries in it.

Ingredients

2 egg yolks

1 tsp Dijon mustard

1 tsp salt

1 Tbsp balsamic vinegar

3 /4 cup extra virgin olive oil

1 /4 cup cottonseed oil

1 /8 tsp fresh ground black pepper

1 /2 cup roasted red bell peppers, small dice

Instructions

In a medium sized mixing bowl, vigorously whip together the yolks, salt and garlic with a wire whisk. Beat 4-5 minutes, until the yolks become light in color. Add vinegar, and slowly add the oils, beating constantly until both are incorporated. Fold in the roasted peppers and black pepper.

Best if refrigerated three days before using.

Yield: 1 1 /2 cups

Recent Recipes

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Monkey Bread

A perfect breakfast for a house full of teenage boys. This version instructs you to make them in individual muffin tins, but they can also be made in a casserole dish. I like to top the warm, finished product with a small pat of butter and a pinch of salt.

Baked Asparagus

Bright, tender, and irresistibly flavorful, baked asparagus is a quick and healthy side dish perfect for any meal. Roasting brings out its natural sweetness while adding a delightful crispness to the tips. With just a handful of ingredients and minimal effort, this recipe is a surefire way to elevate your veggie game.

RobertStJohn.com