Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Red Pepper Mayonnaise Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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 Rate it Print