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Roasted Red Pepper Emulsion

2 medium red bell peppers, roasted, peeled and seeded
2 tablespoons rice wine vinegar
1 tablespoons Dijon mustard
1 teaspoon honey
1 tablespoon chili paste
2 cloves garlic, smashed
1 shallot, finely minced
Freshly ground white pepper
1 cup vegetable oil
2 tablespoons extra-virgin olive oil


In the cup of a blender, combine the peppers, vinegar, mustard, honey, chili paste, garlic, and shallots. Season with salt and pepper. Blend for 1 minute. With the blender running, slowly add the oils and continue to blend for 1 minute. Season with salt and pepper

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