Three Degrees Recipes
Normally we'd say "don't try this at home" but you seem to know what you're doing.
- 12 each yellow peppers
- 6 each minced shallot
- 12 each egg yolk
- 2 cups bread crumbs
- 4 each minced lemongrass
- 1 cup toasted chopped hazelnuts
- ¾ cup rice vinegar
- 2 cups olive oil
Sautee shallot and lemongrass until tender; roast peppers in oven until brown; place in a covered bowl and let sit for 30 minutes; discard skin; seeds and tops; add all ingredients except oil into blender and blend on high, slowly drizzle oil until thick; season to taste.
Toss peppers in a tablespoon of olive oi to coat. Place on a cookie sheet and roast in a 400 degree oven until evenly browned. Place in a bowl and wrap with plastic wrap; set aside to cool. Remove skin, seeds and tops and discard. Sautee the shallot and lemongrass until sort. Add of the ingredients except the olive oil to the blender. Blend on medium and slowly add the oil until sauce thickens. Removed from the blender and season with salt and pepper to taste.