Culinary Insitute of New Orleans

Roasted Red Pepper Aioli
Serves 30 (1 ounce portions)

2 Red Peppers (roasted, diced)
4 Egg Yolks
2 tbsp. Dijon Mustard
1/2 Lemon (juiced)
20 oz. Olive Oil
8 oz. Vegetable Oil
1 tsp. Salt
3 dashes Tabasco

In a robocoup add peppers, eggs, mustard and lemon juice turn on and puree. Slowly add all oil until emulsified. While robocoup is on add salt, tabasco and pepper to taste. Remove Roasted Red peppers Aioli from robocoup and refrigerate.

One large egg has the ability to emulsify up to 7 oz. of oil, adding more oil may cause the Aioli to break.

Optional brunoise of roasted red pepper.