Red Pepper Aioli

• 2 large egg yolks
• 1 tablespoon or more chopped, roasted, or poached garlic
• 2

Add the egg yolks, garlic, bell pepper, and mustard to a blender or food processor. With the motor running, slowly add the olive oil to form an emulsion. The mixture should be thick but not stiff. Season to taste with lemon juice, salt, pepper, and hot sauce. Store, covered, in the refrigerator for up to 3 days.