| 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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