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Red Bell Pepper and Saffron Sauce


1 red bell pepper, seeded and quartered
2/3 cup light olive oil
1 egg yolk
large pinch saffron
pinch dried chili flakes
lemon juice, to taste
salt and pepper
  1. Brush the red bell pepper quarters with a little of the light olive oil. Put under a preheated hot broiler and cook for 5-6 minutes on each side until charred and tender.

  2. Remove from the heat and transfer to a plastic bag until cool enough to handle. Peel the skins away.

  3. Put the pepper pieces into a food processor with the egg yolk, saffron, chili flakes, lemon juice, and salt and pepper to taste and process until smooth.

  4. Begin adding the remaining light olive oil, drop by drop, until the mixture begins to thicken. Continue adding the oil in a steady stream until it is all incorporated and the mixture is thick.

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