Total Time
30mins
Prep 20 mins
Cook 10 mins

This is a recipe that a chef I used to work with used to serve over spicy crab cakes.This recipe should be served like an aioli,cold due to the raw eggs. If you like it a little spicier you can add some diced jalapeno while pureeing.

Ingredients Nutrition

Directions

  1. Roast the peppers on the grill or in the oven.
  2. Peel and cool.
  3. Puree the peppers in the food processor till smooth.
  4. In food processor puree the egg yolks till they thicken and turn pale, as you would when making a mayonaise or aioli.
  5. Add anchiovies, capers,dijon,vinegar,lemon juice,and salt and pepper.
  6. Puree.
  7. Add the roasted red pepper puree and blend.
  8. While processor is running slowly drizzle in the olive oil till everything has immulsified and thickened.
  9. Refridgerate till use.

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