Description
The tart, creamy dipping sauce is the perfect complement to freshly pan-fried peppers. You might be surprised by how their smoky taste shines through with simply a bit of heat, oil, salt, and pepper.
Ingredients
Scale
Lemon Pepper Aioli:
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 3/4 cup olive oil
- 2 tablespoons lemon juice, plus lemon wedges for garnish
- 1 tablespoon water
- 1 teaspoon pepper
- 1/2 teaspoon salt
Peppers:
- 3 cups shishito peppers (or other mild pepper)
- 2 tablespoons cooking oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a food processor, combine egg yolk and mustard and pulse until they come together.
- Pour olive oil into the food processor in a slow, steady stream while continuing to pulse the sauce until it thickens.
- Add lemon juice, water, salt, and pepper and pulse to combine. Set aside. Aioli can be stored in the fridge for up to a week.
- In a large pan, heat cooking oil over medium-high heat. Add peppers to the pan and cook about 3-4 minutes per side, until peppers are blistered.
- Transfer cooked peppers to a serving dish and season with salt and pepper. Drizzle with lemon pepper aioli and serve immediately. Add lemon wedges for squeezing over top if desired.