Roasted Capsicum Mayonnaise

1. 1

   Preheat oven to 200u00b0C.

2. 2

   Line a baking tray with non-stick baking paper Coat capsicum and garlic with olive oil and place on prepared tray.

3. 3

   Cook in oven for 30 mins, until both are tender when tested with a skewer.

4. 4

   Transfer to a heatproof bowl, cover and stand 5 minutes.

5. 5

   Peel skin from capsicum and discard.

6. 6

   Place flesh in a food processor.

7. 7

   Cut garlic bulb in half horizontally and squeeze cloves into processor.

8. 8

   Process until smooth.

9. 9

   Add egg yolks and vinegar and process to combine.

10. 10

    With motor running gradually add about 150ml of extra olive oil, 1 teaspoon at a time, processing well after each addition, until mixture starts to thicken.

11. 11

    Add remaining oil in a thin steady stream until incorporated.

12. 12

    Add tomato paste and process until combined.

13. 13

    Season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.