Roasted Red Pepper Emulsion

• 2 medium red bell peppers, roasted, peeled and seeded
• 2 tablespoons rice wine vinegar
• 1 tablespoons Dijon mustard
• 1 teaspoon honey
• 1 tablespoon chili paste
• 2 cloves garlic, smashed
• 1 shallot, finely minced
• Salt
• Freshly ground white pepper
• 1 cup vegetable oil
• 2 tablespoons extra-virgin olive oil

1. In the cup of a blender, combine the peppers, vinegar, mustard, honey, chili paste, garlic, and shallots.
2. Season with salt and pepper.
3. Blend for 1 minute.
4. With the blender running, slowly add the oils and continue to blend for 1 minute.
5. Season with salt and pepper

red bell peppers, rice wine vinegar, mustard, honey, chili paste, garlic, shallot, salt, freshly ground white pepper, vegetable oil, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/roasted-red-pepper-emulsion-recipe.html (may not work)