| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Emlive10 | 1 | servings | |
INGREDIENTS
| 2 | md | Red bell peppers; roasted, peeled and |
| ; seeded | ||
| 2 | tb | Rice wine vinegar |
| 1 | tb | Dijon mustard |
| 1 | ts | Honey |
| 1 | tb | Chili paste |
| 2 | Cloves garlic; smashed | |
| 1 | Shallot; finely minced | |
| Salt | ||
| Freshly ground white pepper | ||
| 1 | c | Vegetable oil |
| 2 | tb | Extra-virgin olive oil |
INSTRUCTIONS
In the cup of a blender, combine the peppers, vinegar, mustard, honey, chili paste, garlic, and shallots. Season with salt and pepper. Blend for 1 minute. With the blender running, slowly add the oils and continue to blend for 1 minute. Season with salt and pepper. Yield: about 2 cups Converted by MC_Buster. Per serving: 2294 Calories (kcal); 247g Total Fat; (94% calories from fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol; 291mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 49 Fat; 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC61 Converted by MM_Buster v2.0n.
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