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
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.
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.