Peppadew Aioli

June 01, 2013

Ingredients

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

Instructions

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

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