| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | American | Dujour02 | 1 | servings |
INGREDIENTS
| 4 | Red bell peppers; roasted, peeled, | |
| ; and seeded | ||
| 5 | Garlic cloves; whole | |
| 6 | Egg yolks; *see warning below | |
| 1 | c | Olive oil |
| One lemon; Juice of | ||
| Salt and pepper |
INSTRUCTIONS
Roast the peppers on a grill or in a broiler until the skin is charred and blistered. Rub off the charred skins with a clean towel and seed. Puree the peppers and garlic in a food processor or blender. Add the egg yolks and continue working. Gradually add the oil to the mixture in a thin steady stream until incorporated. Add the lemon juice and season with salt and pepper to taste. RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9414 - INGRID CROCE Converted by MM_Buster v2.0l.
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