1 1/2tspgolden balsamic vinegaror white wine or lemon juice
1/2tspkosher salt
1/2 tspground black pepper
1tspdijon mustard
1tbs parsley, minced
Instructions
Add all the ingredients except the oil into the bowl of a food processor or blender.
Blend until peppers are broken down and ingredients are combined well, about 30 seconds.
With the food processor running, begin drizzling in the oil VERY slowly. It will take several minutes to incorporate all the oil.
Once all the oil is added, pour aioli into an airtight container and keep refrigerated for up to a week.
Notes
This recipe can be halved. If halving, use 2 egg yolks. If your aioli is too thin, bring another egg yolk to room temperature. Add a pinch of salt and whisk to break down. Then slowly drizzle in thin aioli, drop by drop, until thickened.