Roasted Red Pepper Aioli

Roasted Red Pepper Aioli

Directions

  1. In a food processor add bell pepper, salt, Tabasco, lemon, mustard and egg yolks then puree. 
  2. 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.

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