Spicy Red Pepper Aioli
Filed under
Sauces
For Steamed Mussels. It should be fairly thin. Uses raw egg yolks; use fresh, properly refrigerated grade A or AA eggs.
Ingredients
- 1 Red bell pepper
- 2 Egg yolk
- 2 clove Garlic, smashed
- 1/4 cup Red wine vinegar
- 2 tbsp Sambal oelek, 1 to 2 tablespoons, Vietnamese chili paste
- Salt
- 1 1/2 cup Canola oil
Directions
- Blacken the pepper on all sides over an open flame or grill. Cover in a bowl with plastic wrap until cool enough to handle, then rub off the skin (a paper towel helps).
- Coarsely chop the pepper and puree in a food processor with the yolks, garlic, vinegar, chili paste and salt to taste until smooth.
- With the machine running, VERY slowly drizzle in the oil. Thin with a few drops of water if too thick, or add more oil if too thin. Adjust the salt and chili paste and refrigerate.