For fish, soups or chicken.
Makes 1-3/4 cups
1/2 cup roasted red bell peppers, jarred or homemade
1 large garlic clove, peeled
1 cup mayonnaise
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Pinch of piment d'Espellete* or cayenne
In a blender or food processor, finely chop peppers and garlic. Add mayonnaise, oil, lemon juice and piment d'Espelette or cayenne and process until smooth. Serve immediately or store in a covered jar in the refrigerator for up to two days.
*Piment d'Esplette is a hot dried Basque pepper.
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