Roasted Pepper Mayonnaise / Salad Dressing Recipe

From Dorothy McNett's Recipe Book.

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Roasted Pepper Mayonnaise / Salad Dressing

From Dorothy McNett's recipes at

5-6 cloves garlic
1 red bell pepper, roasted (see recipe for Roasting Peppers)
1 red ripe tomato
2 eggs, or 3 egg yolks
zest and juice of 1/2 lemon
1 tablespoon white vine vinegar
1/2 teaspoon semi-coarse sea salt
freshly ground pepper
1/8 - 1/4 teaspoon cayenne, as desired
1 1/2 cups extra virgin olive oil

crispy greens

In processor with steel chopping blade in place and motor running, drop in the garlic cloves to chop finely. Add tomato, pepper, eggs, zest and juice of lemon, vinegar, salt, pepper and cayenne and whirl to blend thoroughly. With motor running, slowly drizzle in the olive oil and blend until thickened a bit. Serve as a great salad dressing, or use as a spread for sndwiches, etc. Will keep up to 1 week refrigerated.

Recipe created 2010-05-30.

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