Sweet and sour capsicum emulsion

Sweet and sour capsicum emulsion

By
From
French Lessons
Makes
200 ml
Prep
15 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
2 Roasted sweet and sour capsicums, plus juices
1 tablespoon red wine vinegar
60ml olive oil
sugar
salt
pepper

Method

  1. Peel the roasted capsicums and remove all the seeds. Chop them roughly and tip into a blender. Add the vinegar and whiz to a fine purée. Slowly trickle in the oil until emulsified, in the same way as making a mayonnaise. Taste and adjust seasoning to your liking. Pass through a fine sieve. The sauce should be silky-smooth and vibrant orange-red. Use immediately at room temperature or transfer to a small container with a tight-fitting lid and refrigerate until ready to use. The emulsion will keep in a sealed container in the refrigerator for up to 3 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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