from one generation to the next
I make lots of different fruit chutneys, pickles and sauces, preserves that rely on sugar, vinegar and salt for longevity. They add piquancy to many meals, but are too bold to serve with others. I keep a jar of good quality, additive free commercial aioli to fill that gap, but sometimes I need an alternative with a fuller flavour, somewhere mid way between bold and mellow. Red pepper mayonnaise was created to fill that gap.
My mayonnaise making days are over. In my time catering I would regularly make up a 10 egg yolk/4 litres of oil batch of mayo whisking by hand. We eat so little mayo, why bother!
This luscious piquant sauce complements fresh prawns and oysters, a simple grilled fish fillet, and was the perfect with baked risotto cake with sweet corn off the cob .
1 roasted red capsicum
1/2 tsp Spanish paprika
1 teaspoon red wine vinegar
Freshly ground black pepper