Roasted Red Pepper Mayonnaise
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 1large red pepper
- 1egg yolk
- 1teaspoon Dijon mustard
- ½tablespoon white wine vinegar
- Sea salt
- ¾cup vegetable oil
- ¼cup extra virgin olive oil
Nutritional analysis per serving (10 servings)
205 calories; 23 grams fat; 2 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 96 milligrams sodium
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