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Use this recipe to make our Maquechoux Oysters.

Martha Stewart Living, August/September 1993


Recipe Summary test

Makes 1 cup


Ingredient Checklist


Instructions Checklist
  • 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 refrigeratefor 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