Red Pepper Aioli

Mayonnaise

• 2 medium red peppers
• 2 large egg yolks, at room temperature
• 2 tablespoons

Char the peppers over an open flame or under the broiler until blackened on all sides. Transfer to a plastic container with a lid or a paper or plastic bag. Cover the container or close the bag and let the peppers steam for about 15 minutes. Peel the skins from the peppers; then cut the peppers in half, remove the stems, and scrape out the seeds. Puree the peppers in a blender or food processor