Roasted Red Pepper Emulsion

  • Yield: about 2 cups
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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


  1. 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.