Lemon Red Pepper Aioli

• 4 red bell peppers, roasted, peeled, and seeded
• 5 garlic cloves, whole
• 6 egg yolks*
• 1 cup olive oil
• Juice of one lemon
• Salt and pepper
• 1/2 cup olive oil
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon freshly chopped herbs, (basil, parsley, sage)
• Salt and pepper to taste

1. Roast the peppers on a grill or in a broiler until the skin is charred and blistered.
2. Rub off the charred skins with a clean towel and seed.
3. Puree the peppers and garlic in a food processor or blender.
4. Add the egg yolks and continue working.
5. Gradually add the oil to the mixture in a thin steady stream until incorporated.
6. Add the lemon juice and season with salt and pepper to taste.
7. *RAW EGG WARNING
8. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
9. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

red bell peppers, garlic, egg yolks, olive oil, lemon, salt, olive oil, extra virgin olive oil, balsamic vinegar, mustard, herbs, salt

Taken from www.foodnetwork.com/recipes/lemon-red-pepper-aioli-recipe.html (may not work)