Red Snapper Aioli Recipe

Roasted Red Pepper Aioli and Steamed Artichokes

WEBJan 10, 2011 · Using kitchen shears, trim each point off the outer leaves. Squeeze lemon juice over the cut edges to reduce browning. Sprinkle …

1. Place the egg yolks, garlic, cayenne and salt in the food processor. Puree until smooth, then add the red pepper and puree until smooth again.
2. While the mixture is pureeing slowly pour in the oil. Puree until the mixture has emulsified to your desired consistency. Taste, then salt as needed. Cover and refrigerate until ready to serve.
3. Fill a large pot with 2 inches of water and place a steaming basket over it. Cover and bring to a boil.
4. Trim the artichoke stems off, and trim 3/4 inch off the top of the artichoke flower. Pull off any damaged leaves around the base. Using kitchen shears, trim each point off the outer leaves. Squeeze lemon juice over the cut edges to reduce browning.

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Roasted Red Pepper Aioli The Wimpy Vegetarian

WEBSep 22, 2022 · Preheat the oven to 450˚F, and line a baking sheet with foil or parchment paper. Place the red peppers on the prepared baking …

1. Preheat the oven to 450˚F, and line a baking sheet with foil or parchment paper. Place the red peppers on the prepared baking sheet and roast for 20 minutes, or until blackened and soft. Turn the peppers every 5 minutes. Wrap the roasted peppers in the foil for 5 minutes. Peel, remove the stems, and seeds.
2. Throw the yolks, mustard, lemon juice, roasted peppers, and sun-dried tomatoes into the bowl of a food processor fitted with a metal blade. Pulse a few times to pull the sauce together.
3. Drizzle the oil into the sauce while whirling the sauce like crazy. The sauce should be thick and smooth.
4. Add a pinch of salt if needed.

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