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Red Pepper Mayonnaise

Use this recipe to make our Maquechoux Oysters.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, August/September 1993


  • 1 large red pepper
  • 1 large egg yolk
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 large clove garlic, or to taste
  • Juice of 1 lemon
  • 3/4 cup olive oil


  1. Roast pepper over a gas flame or under broiler until skin is completely blackened. Place in a paper bag until cool. Peel and seed pepper.

  2. Place pepper in a blender or mini food processor with all ingredients except oil. Blend until smooth. With the motor running, add oil a few drops at a time. As mixture starts to thicken, pour in remaining oil in a slow, steady stream and mix until incorporated. Cover and refrigerate for up to 3 days.

Cook's Notes

Raw eggs should not be used when preparing foods for the very young, the very old, or anyone whose health is at all compromised

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