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    You are in: Home / Recipes / Roasted Capsicum Mayonnaise Recipe
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    Roasted Capsicum Mayonnaise

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Latchy's Note:

    I haven't tried this recipe got it from Australian Table Magazine. Sounded interesting so thought I would put it on here in my cookbook.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 200°C.
    2. 2
      Line a baking tray with non-stick baking paper Coat capsicum and garlic with olive oil and place on prepared tray.
    3. 3
      Cook in oven for 30 mins, until both are tender when tested with a skewer.
    4. 4
      Transfer to a heatproof bowl, cover and stand 5 minutes.
    5. 5
      Peel skin from capsicum and discard.
    6. 6
      Place flesh in a food processor.
    7. 7
      Cut garlic bulb in half horizontally and squeeze cloves into processor.
    8. 8
      Process until smooth.
    9. 9
      Add egg yolks and vinegar and process to combine.
    10. 10
      With motor running gradually add about 150ml of extra olive oil, 1 teaspoon at a time, processing well after each addition, until mixture starts to thicken.
    11. 11
      Add remaining oil in a thin steady stream until incorporated.
    12. 12
      Add tomato paste and process until combined.
    13. 13
      Season to taste.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Capsicum Mayonnaise

    Serving Size: 1 (314 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 878.3
     
    Calories from Fat 856
    97%
    Total Fat 95.1 g
    146%
    Saturated Fat 14.0 g
    70%
    Cholesterol 188.8 mg
    62%
    Sodium 74.7 mg
    3%
    Total Carbohydrate 6.3 g
    2%
    Dietary Fiber 1.1 g
    4%
    Sugars 2.3 g
    9%
    Protein 3.5 g
    7%

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