Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Red Pepper Mayonnaise By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 1 cup Use this recipe to make our Maquechoux Oysters. Ingredients 1 large red pepper 1 large egg yolk 1 teaspoon salt ¼ teaspoon cayenne pepper 1 large clove garlic, or to taste Juice of 1 lemon ¾ cup olive oil Directions 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 Print