Roasted Red Pepper Aioli

1 cup roasted red peppers
1 heaping tbsp. chopped garlic
4 egg yolks or 4 oz. pasteurized liquid egg yolk
1 tbsp. lemon juice, freshly squeezed
1 tsp. chili pepper sauce
4 oz. olive oil
8 oz. salad oil
Salt to taste

Combine all ingredients except the oils in a food processor.  While machine is running, add the oils very, very slowly to emulsify.  It is imperative to add the oils in a slow, steady stream to achieve emulsification.  Serve immediately or store in refrigerator for up to one week.

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