sharing recipes 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 .
2/3 cup commercial aioli (I use “Blessed & Lucky” brand)
1 roasted red capsicum
1/2 tsp Spanish paprika
1 teaspoon red wine vinegar
Freshly ground black pepper
This must be so delicious! Can’t wait to give it a go.
Quick easy AND yum!
I’ve got to rethink my condiments and try this! I can think of so many uses for this versatile may. Thanks for the inspiration today!
It’s a pleasure!
I’ve nominated you for the lovely blogger award!!!
here is the link: http://chefmimiblog.com/2013/04/05/awards/
You don’t have to do anything with this – I personally am only nominating one blog per award, but they get too time consuming. But I truly love your blog and your innovative ideas, and I wish we could meet and eat and talk!!!
Thank you so much Mimi, for your complements and inspiration! Blogging is so much more than I ever thought it would be. I feel I have like minded mates all over the world. It would be wonderful to share experiences, ideas, and friendship face to face!
Wow. We are alike! When I catered I always made fun mayos and mustard – sometimes with fruit purees and the like. Love this idea. I bet it’s yummy!!!