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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Roasted Red Pepper Aoili

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


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


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

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