Red pepper mayonnaise

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By Food24 November 03 2009
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Ingredients (7)

2.00 eggs — large, yolk only
15.00 ml Dijon mustard
250.00 ml fresh chillies — 573
30.00 ml vinegar — balsamic
5.00 ml sugar
15.00 ml lemon juice
2.00 red pepper — roasted
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Method:

In a food processor, blend yolks until thickened. Add mustard.
With motor running, add oil in a steady stream until mixture thickens and emulsifies.
Add vinegar, sugar, salt and freshly ground black pepper to taste, lemon juice and 15 ml boiling water to set it. Process red pepper until smooth and fold into mayonnaise.
Store in refrigerator in a screw-top jar until required. It is delicious served with grilled fish or chicken.
Makes 375-500 ml (1 1/2-2 cups).



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