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Correo Electrónico
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Direcciones
Make the garlic-caper mayonnaise: Place egg yolk, garlic, and lemon juice in a blender or mini-food processor. With the machine running slowly add ½-cup oil in a thin stream until thick and well emulsified. Scrape the mayonnaise into a small bowl or jar. Stir in the capers. Cover and refrigerate up to 4 days.
Make the sautéed sweet peppers: Heat 2 tablespoons oil in a large nonstick skillet set over medium heat. Add sweet peppers; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.
Scrape the sweet peppers onto a plate to cool. They can be made up to two days in advance. Cover and refrigerate until ready to use. Bring to room temperature before use.
Make the…
View Full Recipe at Sippity Sup-Serious Fun Food
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