Categories
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Red Bell Pepper and Saffron Sauce |
Yield:6-8
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INGREDIENTS: |
| 1 |
red bell pepper, seeded and quartered |
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| 2/3 cup |
light olive oil |
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| 1 |
egg yolk |
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| large pinch |
saffron |
|
| pinch |
dried chili flakes |
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lemon juice, to taste |
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salt and pepper |
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DIRECTIONS:
- 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.
- Remove from the heat and transfer to a plastic bag until cool enough to handle. Peel the skins away.
- 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.
- 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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