RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4318
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| Recipe Name: |
Roasted Tomato Aïoli - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.33
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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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: |
Oven dry tomatoes by placing the halved tomatoes, cut-side down on a parchment-lined cookie sheet. Bake in a 250 degree oven for 3 to 4 hours, or until tomatoes are well dried.
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Ingredients:
2 Teaspoons mustard, dry
1 Dash pepper, cayenne
1 Cup oil, canola
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Directions:
Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again.
With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings. |
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| Nutrition per Serving: |
| Calories: |
83 |
Total Carbs: |
2.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
8.3 |
Protein: |
1.14 |
| Fiber: |
0.69 |
Sodium: |
581.46 |
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