Makes about 1 1/2 cups

Ingredients:

1 cup roasted red peppers, drained
2 eggs, well beaten
3 tablespoons lemon juice
3 cloves garlic
1 tablespoon Dijon mustard
3/4 cup olive oil
Salt and pepper

In the bowl of a food processor, add the peppers, egg, lemon juice, garlic and mustard. Run on high and add the olive oil in a slow steady stream until thickened. Season to taste with salt and pepper. Refrigerate in an airtight container up to 4 days.