Roasted Red Pepper Mayonnaise


  • 1 large red pepper
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • ½ tablespoon white wine vinegar
  • Sea salt
  • ¾ cup vegetable oil
  • ¼ cup extra virgin olive oil
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      205 calories; 22 grams fat; 1 gram saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 18 milligrams cholesterol; 79 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

about 1 1/4 cups


  1. Heat broiler. Place pepper under broiler, and roast until blackened on all sides. Remove, and let cool. Peel away skin and seeds, and discard. Pull pepper into 3 or 4 long pieces and set aside.
  2. In a small bowl, whisk together egg yolk, mustard, vinegar and a large pinch of salt. Beginning a drop at a time, whisk in oils. As they emulsify, add oils a little faster, in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.
  3. Transfer the mixture to a blender or a food processor, add the pepper and puree. Taste, and adjust the seasoning before serving.

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