"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted Red Pepper Aioli Recipe

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This recipe for Roasted Red Pepper Aioli, by , is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Mooney

Category:
Category:

Ingredients:  
Ingredients:  
6 large cloves garlic, peeled
3/4 tsp. kosher salt
2 egg yolks
1 tsp. freshly squeezed lemon juice
1/2 cup roasted red peppers (jarred or homemade) roughly chopped
3/4 cup Spanish or other mild-flavored olive oil

Directions:
Directions:
Place the garlic in a blender or food processor and pulse until finely chopped, stopping to scrape down the sides as needed.

Add the salt, egg yolks, lemon juice, and roasted red peppers and process until well combined.

While the machine is running, add the oil in a thin, steady stream until it is completely incorporated and mixture is thickened.

Taste and adjust the seasoning if necessary.

 

 

 

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