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.
Recipe courtesy of
Emeril Lagasse
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