- 1 cup ServingsServings
- 2 roasted red peppers, rough chopped
- 1 clove garlic, minced
- 1 lemon, juiced
- 1 teaspoon honey
- 2 tablespoons water
- 1 tablespoon fresh thyme
- cayenne pepper
- kosher salt
- 5 ounces extra virgin olive oil
In a blender combine the red peppers and garlic and puree until smooth. Add the lemon, honey, water and seasonings. Slowly pour in the olive oil. Adjust seasonings as necessary.
Note: The Terrine & Vinaigrette are best when prepared up to two days ahead of time.