- 3 tsp lemon juice
- 180 ml (¾ cup) olive oil
- 1 red capsicum, halved, seeded
- 1 tbsp sherry vinegar (see Note) or red wine vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes ⅔ cup
To make mayonnaise, place egg yolks and lemon juice in a bowl, whisking to combine. Place oil in a jug and pour over egg yolks in a thin, steady stream, whisking constantly until incorporated and mayonnaise is thick and emulsified. Season with salt. Makes 225 g. Mayonnaise will keep in an airtight container in the fridge for up to 3 days.
Preheat oven to 200˚C. Place capsicum on an oven tray lined with foil and roast for 25 minutes or until skin is blistered. Transfer to a bowl, cover with plastic wrap and cool. Peel capsicum, discarding skin, then process with sherry vinegar in a food processor to a purée. Fold in 100 g mayonnaise and season with salt.
Serve with spiced pork skewers (pintxos morunos).
• Sherry vinegar is available from select delis and Spanish food shops.