Roasted Red Pepper Emulsion

Name: Roasted Red Pepper Emulsion
Yield: about 2 cups
Ingredients: 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; Salt; Freshly ground white pepper; 1 cup vegetable oil; 2 tablespoons extra-virgin olive oil

Getting reviews...

Yield: about 2 cups

Yield: about 2 cups

Ingredients

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

Salt

Freshly ground white pepper

1 cup vegetable oil

2 tablespoons extra-virgin olive oil

Directions

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.