Roasted Red Pepper Aioli
Roasted Red Pepper Aioli
Directions
- In a food processor add bell pepper, salt, Tabasco, lemon, mustard and egg yolks then puree.
- While machine is running slowly drizzle in olive oil until emulsified. Refrigerate for 7 days.
Ingredients
- 2 tbsp mustard, dijon
- 4 egg, yolk(s)
- 1/2 tsp West Creek® Hot Sauce
- 1/2 lemon(s), juiced
- 20 oz Piancone® Oil, Olive
- 2 pepper(s), red bell, roasted, diced
- 1 tsp salt, kosher
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
