Silky and yet slightly chunky, this bright pink aioli is great for vegetable dipping as well as for slathering on roast beef sandwiches and drizzling over grilled steak. When you are preparing it, be sure to add the oils very slowly so the mixture emulsifies properly. (If you don’t, it will be too thin, but then you can simply use it as a salad dressing.)
2 large red bell peppers, roasted, peeled, and seeded, and cut into large chunks
1 garlic clove, peeled
2 tablespoons fresh lemon juice
2 very fresh large egg yolks
1 teaspoon water
½ cup canola oil
½ cup olive oil
½ teaspoon kosher salt
¼ to ½ teaspoon cayenne pepper or chipotle chile powder, to your taste
Freshly ground black pepper to taste
Chopped fresh Italian parsley for garnish (optional)
Makes about 2½ cups.
1. Place the red peppers and garlic in a food processor fitted with a steel blade and pulse until well chopped but not minced. Add the lemon juice and egg yolks and process until well incorporated. While the machine is running, add the water, then gradually the oils, 1 tablespoon at a time, through the feed tube and process until thick.
2. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour and up to 8 hours. Serve chilled, garnish with parsley, if desired.
Serve with boiled tiny new potatoes, blanched asparagus or broccoli florets, endive spears, radishes, pita chips, or French bread toasts.
From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)