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

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Roasted Red Pepper Emulsion

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Yield: about 2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

298

Total Fat

32

Saturated Fat

2

Carbohydrates

4

Dietary Fiber

1

Sugar

3

Protein

1

Cholesterol

0

Sodium

181

Yield: about 2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

298

Total Fat

32

Saturated Fat

2

Carbohydrates

4

Dietary Fiber

1

Sugar

3

Protein

1

Cholesterol

0

Sodium

181

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.