New York Times Food Section - August 2, 2000
|
1 |
large red pepper |
|
1 |
egg yolk |
|
1 t |
Dijon mustard |
|
1/2 T |
white wine vinegar |
|
|
sea salt to taste |
|
3/4 C |
vegetable oil |
|
1/4 C |
extra virgin olive oil |
1. Heat Broiler. Place pepper under broiler, and roast until blackened on all sides. Remove and let cool.
2. Peel away skin and seeds, and discard. Pull pepper into 2 or 3 pieces and set aside.
3. In a small bowl, whisk together egg yolk, garlic, mustard, lemon juice and a large pinch of salt.
4. Beginning a drop at a time, whisk in oil.
5. As it emulsifies, add oil a little faster in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.
6. Transfer the mixture to a blender or a food processor add the pepper and puree. Taste and adjust the seasoning before serving.
Notes: