Roasted Red Pepper Mayonnaise

New York Times Food Section - August 2, 2000

 

1

large red pepper

1

egg yolk

1 t

Dijon mustard

1/2 T

white wine vinegar

 

sea salt to taste

3/4 C

vegetable oil

1/4 C

extra virgin olive oil

 

 

1.    Heat Broiler. Place pepper under broiler, and roast until blackened on all sides. Remove and let cool.

2.    Peel away skin and seeds, and discard. Pull pepper into 2 or 3 pieces and set aside.

 

3.    In a small bowl, whisk together egg yolk, garlic, mustard, lemon juice and a large pinch of salt.

 

4.    Beginning a drop at a time, whisk in oil.

 

5.    As it emulsifies, add oil a little faster in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.

 

6.    Transfer the mixture to a blender or a food processor add the pepper and puree. Taste and adjust the seasoning before serving.

 

 

Notes: