Roasted Sweet Yellow Pepper Aioli
Comments:	Provence is a region of France where it is possible to find numbers of recipes with herbs and spices. Aioli is part of these recipes and 'grand alioli', French Provencal cod and vegetables with garlic mayonnaise, is probably the most popular cold dish of the region. The garlic lovefest is an old favorite for the people of the Provence region of France. Hand-made garlic mayonnaise is served as a wonderfully pungent accompaniment to platters of poached cod and a variety of seasonal vegetables. 'Grand alioli, sometimes called 'aioli monstre' [aioli monster] or simply aioli is especially popular for large village gatherings. Serve with a nice rose wine. Aioli can also be served as a dip along with raw mixed vegetables pieces such as tomato pices, fresh mushrooms, celery, carrot or cauliflower pieces, and ripe olives. The following aioli is prepared using roasted sweet yellow pepper.
Servings:	2 cups [500 mL]
Ingredients	Preparation
1 roasted sweet yellow pepper, peeled, halved, membranes removed and seeded 8 cloves garlic 4 egg yolks 1 1/2 cups [375 mL] extra-virgin olive oil 3 teaspoons [15 mL] Dijon mustard Salt and freshly ground white pepper, to taste Freshly squeezed lemon juice, to taste	Puree roasted sweet yellow pepper into a blender. Transfer puree into a bowl; reserve. Puree garlic cloves in blender. Drop in egg yolks mixing until smooth. Motor running, slowly pour olive oil into blender through the opening on top of jar until really well blended. Mix in Dijon mustard then season mayonnaise with salt and freshly ground white pepper before mixing in lemon juice. Add and mix in reserved puree until well blended. Keep refrigerated.