Roasted pepper mayonnaise


Preparation 40 min for roasting the pepper, 15 min for preparing the mayonnaise
  • Preheat the oven to 165 ˚C.
  • Wrap the pepper in two layers of aluminium foil and roast gently in the oven for 40 minutes. Leave in the foil to cool, then peel and remove liquid and seeds.
  • Mix the egg yolks with the mustard and the juice from the lemon and mix in the blender on a low setting.
  • Add half the oil and the pepper and mix until the mayonnaise starts to blend.
  • Add the rest of the oil, the stock and the ginger syrup.
  • Scoop the mayonnaise into a bowl, cover with clingfilm and store in the fridge.