Prep 10 mins
Cook 5 mins
A versatile mayo that is great with fish!
- 1 small roasted red pepper, roughly chopped
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 200 ml olive oil
- Process egg yolks, mustard and lemon juice in a food processor until well combined. With the motor running, add oil in a thin stream until thick.
- Add pepper and process until combined. Season with salt to taste.
*I reviewed this already but it didn't show up...so I'm rereviewing. I'm sorry to say this didn't turn out to my tastes. I made it in a 2 cup pyrex with my immersion blender and it tasted too strongly of olive oil for me. If it had worked out I was going to try it for a tuna sandwich. Made for the Went to the Market game.
I resisted the urge to add garlic and was sorry--this is delicious, but I think the addition of some roasted garlic brings it over the top. Thanks, Amanda!