- ¾ cup drained Peppadew peppers*
- 2 garlic cloves
- 4 egg yolks
- Juice of 1 lemon
- 1 cup extra-virgin olive oil
- 2 tablespoons local honey
- ½ teaspoon salt
In a food processor, purée Peppadews and garlic. Add yolks and lemon juice and purée for 20 seconds. Slowly drizzle in the olive oil until fully incorporated (should have a mayonnaise-like consistency). Season with honey and salt. Keep refrigerated until ready to serve.
*Available in most grocery stores in the specialty aisle.
Recipe by Chef/owner Nick Rabar, Avenue N American Kitchen, Rumford