Spicy Garlic Mayonnaise

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This comes from the cuisine of california cookbook and was given to me by --sheri-- in the last cookbook swap. this is great to kick up any kind of sandwich. i've also used it on a shrimp and avocado salad. it may be kept up to 5 days in refrigerator.

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Steps

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Immerse pimiento or red pepper in a pan of boiling water and boil 2 minutes.

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Remove from water with a slotted spoon.

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Reserve.

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While motor is running , add garlic cloves to a food processor fitted with the steel blade.

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Process until pureed.

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Add pimiento or red pepper and process until blended.

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Add egg yolks and blend.

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With blades turning , slowly pour in olive oil in a fine steady stream until sauce is thick and smooth and all oil is added.

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Add salt , pepper and cayenne.

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Taste for seasoning.

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Refrigerate in a tightly covered container until ready to use.

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Serve cold.

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Ingredients

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pimiento, garlic cloves, egg yolks, olive oil, kosher salt, black pepper, cayenne pepper