Recipe - Red Pepper Aioli

2 Egg yolks
1 tablespoon Garlic (or to taste);
chopped
2 cup Red bell peppers; roasted
and chopped
2 tablespoon Dijonstyled mustard
2/3 cup Olive oil; more as needed
Fresh lemon juice
Salt and freshly ground
black pepper
Drops of Tabasco

In a food blender or food processor, combine the egg yolks, garlic, red
peppers and mustard. With motor running, slowly add the olive oil to form
an emulsion. The mixture should be thick but not stiff. Season with lemon
juice, salt, pepper and Tabasco(TM) Sauce to taste. Cover and store
refrigerated for up to 1 week.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9728

Posted to MCRecipe Digest V1 #242

Date: Sat, 12 Oct 1996 18:00:59 0400 (EDT)

From: Bill Spalding billspa@icanect.net