Roasted Capsicum Mayonnaise Recipes

ROASTED RED PEPPER MAYONNAISE

Steps:

• Heat broiler. Place pepper under broiler, and roast until blackened on all sides. Remove, and let cool. Peel away skin and seeds, and discard. Pull pepper into 3 or 4 long pieces and set aside.
• In a small bowl, whisk together egg yolk, mustard, vinegar and a large pinch of salt. Beginning a drop at a time, whisk in oils. As they emulsify, add oils a little faster, in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.
• Transfer the mixture to a blender or a food processor, add the pepper and puree. Taste, and adjust the seasoning before serving.

ROASTED CAPSICUM MAYONNAISE

Steps:

• Preheat oven to 200°C.
• Line a baking tray with non-stick baking paper Coat capsicum and garlic with olive oil and place on prepared tray.
• Cook in oven for 30 mins, until both are tender when tested with a skewer.
• Transfer to a heatproof bowl, cover and stand 5 minutes.
• Peel skin from capsicum and discard.
• Place flesh in a food processor.
• Cut garlic bulb in half horizontally and squeeze cloves into processor.
• Process until smooth.
• Add egg yolks and vinegar and process to combine.
• With motor running gradually add about 150ml of extra olive oil, 1 teaspoon at a time, processing well after each addition, until mixture starts to thicken.
• Add remaining oil in a thin steady stream until incorporated.
• Add tomato paste and process until combined.
• Season to taste.

ROASTED RED PEPPER MAYONNAISE

Steps:

• Process egg yolks, mustard and lemon juice in a food processor until well combined. With the motor running, add oil in a thin stream until thick.
• Add pepper and process until combined. Season with salt to taste.

RED-PEPPER MAYONNAISE

Steps:

• Mince garlic and mash to a paste with salt using a heavy knife. Transfer to a blender with peppers. Purée until smooth. Add mayonnaise and juice and blend.

GARLIC AND RED PEPPER MAYONNAISE

Steps:

• Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
• Add red pepper, garlic, mustard, and lemon juice. Pulse ingredients until well combined.
• With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.

ROASTED RED PEPPER MAYO

Steps:

• combine ingredients in a food processor and serve!