RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1748
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| Recipe Name: |
Red Pepper Aïoli |
| Source: |
Martha Stewart Living, October 1999 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
65.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.58
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2.5
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Store in an airtight container, refrigerated, up to 1 week.
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Ingredients:
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Directions:
Heat oven to 350 degrees.
Wrap each head of garlic in foil, and place in a baking pan. Cook 45 to 50 minutes. Remove foil; set garlic aside until cool enough to handle. Using the flat back of a knife, press the soft, cooked garlic out of each pod onto a work surface. Combine all roasted garlic in a small bowl and purée.
Place peppers on the open flame of a gas burner or under the broiler in your oven. Be sure to turn them occasionally to blacken on all sides. Transfer to a heat-resistant bowl; cover with plastic wrap. Set aside until cool enough to handle, about 15 minutes. Removed charred skin from peppers. Cut lengthwise; remove ribs and seeds. Transfer peppers and garlic purée to the bowl of a food processor; process until smooth.
Scrape down the sides of the bowl. Add the egg, salt, lemon juice; process until well combined. With the machine running, slowly add oil through the feed tube until the mixture thickens. Add the remaining oil in a steady stream. |
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| Nutrition per Serving: |
| Calories: |
120 |
Total Carbs: |
5.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
26.4 |
Fat: |
10.4 |
Protein: |
1.77 |
| Fiber: |
1.27 |
Sodium: |
13.00 |
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