Ingredients

• 4 red bell peppers, roasted, peeled, and seeded
• 5 garlic cloves, whole
• 6 egg yolks*
• 1 cup olive oil
• Juice of one lemon
• Salt and pepper
• 1/2 cup olive oil
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon freshly chopped herbs, (basil, parsley, sage)
• Salt and pepper to taste

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Instructions

1. Roast the peppers on a grill or in a broiler until the skin is charred and blistered. Rub off the charred skins with a clean towel and seed. Puree the peppers and garlic in a food processor or blender. Add the egg yolks and continue working. Gradually add the oil to the mixture in a thin steady stream until incorporated. Add the lemon juice and season with salt and pepper to taste.