Red Pepper Mayonnaise
By Steve DunnPublished on May 3, 2017
Yield
Serves 20 (Makes about 1 1/4 cups)
Ingredients
1 ½ teaspoons lemon juice 1 garlic clove, minced¾ cup jarred roasted red pepper, rinsed and patted dry½ cup mayonnaise 2 teaspoons tomato paste
Before You Begin
Letting the minced garlic sit in the lemon juice mellows the garlic’s flavor.
Instructions
- Combine lemon juice and garlic in small bowl and let stand for 15 minutes. Process red peppers, mayonnaise, tomato paste, and lemon juice mixture in food processor until smooth, about 15 seconds, scraping down sides of bowl as needed. Season with salt to taste. Refrigerate until thickened, about 2 hours.
Yield
Serves 20 (Makes about 1 1/4 cups)Ingredients
1 ½ teaspoons lemon juice
1 garlic clove, minced
¾ cup jarred roasted red pepper, rinsed and patted dry
½ cup mayonnaise
2 teaspoons tomato paste
Ingredients
1 ½ teaspoons lemon juice
1 garlic clove, minced
¾ cup jarred roasted red pepper, rinsed and patted dry
½ cup mayonnaise
2 teaspoons tomato paste
Ingredients
1 ½ teaspoons lemon juice
1 garlic clove, minced
¾ cup jarred roasted red pepper, rinsed and patted dry
½ cup mayonnaise
2 teaspoons tomato paste
Why This Recipe Works
In this sauce to accompany corn fritters, the sweetness of roasted red peppers and tomato paste echoes that of the corn, and the rich smoothness of the mayonnaise provides a welcome counterpoint to the crispy fritters.
Before You Begin
Letting the minced garlic sit in the lemon juice mellows the garlic’s flavor.
Instructions
- Combine lemon juice and garlic in small bowl and let stand for 15 minutes. Process red peppers, mayonnaise, tomato paste, and lemon juice mixture in food processor until smooth, about 15 seconds, scraping down sides of bowl as needed. Season with salt to taste. Refrigerate until thickened, about 2 hours.
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