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Roasted Red Pepper Garlic Mayo

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Bill Spohn

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Roasted Red Pepper Garlic Mayo

by Bill Spohn » Sun Aug 09, 2020 12:51 pm

I was doing paninis this weekend and I used a sauce recipe I've enjoyed for years - I thought I should post it.

1/4 c. drained roasted red peppers (do your own or buy a jar)

1 small garlic clove (squeezed through a press)

1 tsp fresh lemon juice

1/4 tsp cayenne (yes, use the whole amount called for, it is important)

1/4 cup mayonnaise (make your own if you have time or use your favourite commercial version - I like Hellmans)

Combine the first four ingredients in a blender or food processor until smooth

Stir into the mayo. Will keep for several days in the fridge if covered. Great on sandwiches, paninis, fo dabbing on a topped cherry tomato or for dipping veg in.

This sort of aioli lends itself to tweaking, too. Add some fresh basil to the part you are blending, or if you like, some tarragon.

And it doesn't have to be just for panini, you can spread it in top of fresh or toasted baguette slices and use it as a basis for just about anything else on top, from a single anchovy filet to a smoked oyster, or mussel, a halved cherry tomato, a dollop of caramelized sweet onion, some olive tapenade......
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Jeff Grossman

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Re: Roasted Red Pepper Garlic Mayo

by Jeff Grossman » Mon Aug 10, 2020 10:37 am

Sounds good. Sort of a rouille?
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Bill Spohn

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Re: Roasted Red Pepper Garlic Mayo

by Bill Spohn » Mon Aug 10, 2020 11:45 am

I think that is correct (although I saw different sorts of rouille in the South some not featuring red peppers).

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