Red pepper mayoPosted: June 21, 2009
A great topping to any sandwich or burger. This was easy to make and made enough for our sandwiches and burgers for the week. Found on Joy The Baker site it makes about a cup of mayo.
1 large egg yolk
3/4 teaspoon Dijon mustard
1 teaspoon lemon juice
salt and pepper to taste
1 roasted red pepper, coarsely chopped ( I used the jarred variety.)
3/4 cup canola or grapeseed oil
Combine egg yolk, mustard, lemon juice, and chopped roasted red pepper in the bowl of a food processor fitted with the blade attachment. Mix for about 30 seconds. Add a pinch of salt and pepper and whirl again.
With the machine running (I know it’s loud), gradually add the oil until the mixture starts to thicken and emulsify. I added the oil in a steady, but very thin stream. The mixture will start to emulsify at about the 2 minute mark.
Once it starts to emulsify, you can add the fat more quickly. If the mixture is too thick for some reason, just blend in 1 teaspoon of boiling water to thin it. Taste and adjust the seasoning. Store in an airtight container and refrigerate. Lasts for 3-4 days.