Yellow-Pepper Remoulade

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Martha Stewart


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1 yellow bell pepper

1 large egg, plus 1 large egg yolk, room temperature

1 small garlic clove

2 teaspoons smooth Dijon mustard

1 teaspoon white-wine vinegar

1/2 teaspoon coarse salt

3/4 cup extra-virgin olive oil

1/4 cup canola oil

6 green olives with pimientos, coarsely chopped

3 tablespoons coarsely chopped fresh flat-leaf parsley

2 tablespoons capers, coarsely chopped

1/4 cup creme fraiche

1 teaspoon fresh lemon juice

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