Recipe: Lemon mayo and roasted pepper tapenade

Recipe: Lemon mayo and roasted pepper tapenade Author: Style At Home


Recipe: Lemon mayo and roasted pepper tapenade

Lemon mayo

  • 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

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.

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.


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Recipe: Lemon mayo and roasted pepper tapenade