Recipe by ~Nimz~
This comes from The Cuisine of California cookbook and was given to me by --Sheri-- in the last cookbook swap. This is great to kick up any kind of sandwich. I've also used it on a shrimp and avocado salad. It may be kept up to 5 days in refrigerator.
Top Review by JackieOhNo!
I love making different mayonnaises and this one has a lot of great flavors that really complement each other. I used the jarred roasted pepper and 5 cloves of garlic. The cayenne really puts it over the top. However, the consistency was not as thick as I would like it. It seemed more like salad dressing. I did mix it with some tuna for a deliciously spicy garlic tuna salad.
- 1⁄2 fresh pimiento (I used about a third of a cup of the roasted red bell peppers in the jar not packed in oil and dried) or 1⁄2 red bell pepper, seeded and coarsely chopped (I used about a third of a cup of the roasted red bell peppers in the jar not packed in oil and dried)
- 4 medium garlic cloves (certainly can use more)
- 3 egg yolks
- 1 cup olive oil
- 1 teaspoon kosher salt
- 1⁄4 teaspoon finely ground black pepper
- 1 pinch cayenne pepper (optional but highly recommended)
Directions See How It's Made
- Immerse pimiento or red pepper in a pan of boiling water and boil 2 minutes. (Skip this step if used the roasted red peppers in a jar).
- Remove from water with a slotted spoon.
- While motor is running, add garlic cloves to a food processor fitted with the steel blade.
- Process until pureed.
- Add pimiento or red pepper and process until blended.
- Add egg yolks and blend.
- With blades turning, slowly pour in olive oil in a fine steady stream until sauce is thick and smooth and all oil is added.
- Add salt, pepper and cayenne.
- Taste for seasoning.
- Refrigerate in a tightly covered container until ready to use.
- Serve cold.