Recipe: Lemon mayo and roasted pepper tapenade
- 2 free-range organic egg yolks
- ½ tsp Dijon mustard
- 3 tbsp freshly squeezed lemon juice
- ½ tsp Maldon sea salt
- 1 cup vegetable oil
1 Place the egg yolks, mustard, lemon juice and salt in the bowl of a food processor.
2 Pour in the vegetable oil in a slow, fine stream with the processor running, until the mixture begins to thicken and bind. Be careful not to add the oil too quickly or the mayo could separate.
3 Remove the mayo from the processor and serve immediately.
Makes 1 cup.
Roasted Pepper Tapenade
- 2 red bell peppers
- ½ cup finely chopped kalamata olives
- ½ cup finely chopped pimento-stuffed green olives
- 1 clove garlic, minced
- ¼ cup finely diced sweet onion
- 2 tbsp extra-virgin olive oil
- ¼ cup capers
- ½ cup finely chopped fresh parsley
1 To roast the peppers, slice off the tops, remove the seeds and place cut side down on a parchment paper-lined baking sheet.
2 Roast at 375ºF for 35 to 40 minutes, until blistered and soft.
3 Place the peppers in a bowl and cover for 5 minutes to steam the skins for easy removal.
4 Peel away the skins and discard. Finely dice the peppers and place in a bowl. Add the remaining ingredients to the bowl, mixing well to combine.
5 For a different taste, serve on chicken burgers or buffalo burgers with melted provolone cheese, arugula and thin slices of ripe tomato on rosemary focaccia.
Makes 2 cups.