Warm Sweet Red Pepper and Garlic Vinaigrette

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About

This sauce illustrates the use of infused oils and garlic purée in a hot vinaigrette. The vinaigrette can be served hot on grilled foods, or it can be used as a thickener for roasting juices or for poaching liquids for fish.


garlic cloves, peeled 10 10
champagne vinegar 3 tbsp 45 ml
fresh marjoram, finely chopped 1 tbsp 15 ml
sweet red pepper oil 10 tbsp 150 ml
roasting juices (optional) to taste to taste
salt and pepper to taste to taste


  1. Simmer the garlic cloves in enough water to cover by 2 inches (5 cm) for about 20 minutes, until they are soft. Drain the garlic and force it through a drum sieve with a plastic pastry scraper into a stainless-steel bowl.
  2. Combine the garlic pulp with the vinegar and marjoram.
  3. Whisk in the oil and the roasting juices, if using. Season with salt and pepper.


To stabilize the vinaigrette, heat the oil to 140°F (60°C) and stir in 1.5 grams mono- and digly-cerides (Glice) and 1.5 grams liquid lecithin. Let cool before proceeding as directed.