Roasted Capsicum Mayonnaise |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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I haven't tried this recipe got it from Australian Table Magazine. Sounded interesting so thought I would put it on here in my cookbook. Ingredients:
1/2 red capsicum, deseeded |
1/2 small garlic head |
2 teaspoons olive oil, plus |
200 ml extra olive oil |
2 egg yolks |
2 teaspoons red wine vinegar |
3 teaspoons tomato paste |
Directions:
1. Preheat oven to 200°C.
2. Line a baking tray with non-stick baking paper Coat capsicum and garlic with olive oil and place on prepared tray.
3. Cook in oven for 30 mins, until both are tender when tested with a skewer.
4. Transfer to a heatproof bowl, cover and stand 5 minutes.
5. Peel skin from capsicum and discard.
6. Place flesh in a food processor.
7. Cut garlic bulb in half horizontally and squeeze cloves into processor.
8. Process until smooth.
9. Add egg yolks and vinegar and process to combine.
10. With motor running gradually add about 150ml of extra olive oil, 1 teaspoon at a time, processing well after each addition, until mixture starts to thicken.
11. Add remaining oil in a thin steady stream until incorporated.
12. Add tomato paste and process until combined.
13. Season to taste.
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