Red pepper mayo

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.


4 Comments on “Red pepper mayo”

  1. This looks tasty. Perfect for the summer – we always tend to have more sandwiches than usual, just because it gets too hot and we don’t want to turn on the stove much! This sounds like it would turn an ordinary sandwich into something really good.

  2. Joelen says:

    I used to hate red peppers but I’m slowly enjoying them… this looks fantastic!

  3. ash says:

    oh yum! i love red peppers! this sounds great!

  4. […] meals and needed to use them up. So when I was craving BLTs this week, I knew adding brie and the red pepper mayo would make the best BLT ever. And boy was it good. I did also top it with cucumber slices and it […]

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