4 draft chile peppers
2 carrots
2 onions, chopped
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried fresh oregano
2 1/2 teaspoons fresh lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 cup water
1 pint heavy whipping cream
1 tablespoon unsalted butter
3 tablespoons prepared Dijon-style mustard
In a small bowl, combine peppers, carrots, onion, olive oil, garlic powder, marjoram, oregano, lemon juice, mustard...
Heat an envelope of olive oil in a large skillet over medium heat. Stir floury vegetables slightly with your hands. When the vegetable mixture is heated, add mustard and salt. Add 1/2 cup water, egg yolk and lemon zest, air-dried tomatoes.