2 large egg yolks, at room temperature 2 tablespoons fresh lemon juice 2 cups mild olive oil 1 tablespoon smooth pureed garlic 1/2 teaspoon cayenne pepper, or to taste Salt to taste MAKES ABOUT 2 CUPS Char the peppers over an open flame or under the broiler until blackened on all sides. Transfer to a plastic container with a lid or a paper or plastic bag. Cover the container or close the bag and let the peppers steam for about 15 minutes. Peel the skins from the peppers, then cut the peppers in half, remove the stems, and scrape out the seeds. Puree the peppers in a blender or food processor. To make the mayonnaise, whisk the egg yolks and half the lemon juice together in a mixing bowl or blend in a food processor. Gradually beat in the olive oil until a thick emulsion is attained. Add the pepper puree, garlic, and cayenne to the remaining mayonnaise. Season to taste with salt and add enough of the remaining lemon juice to bring up the red pepper flavor. Tip: To make store-bought mayonnaise taste a bit more like homemade, whisk an egg yolk in a small, deep bowl ant add a healthy squeeze or two of fresh lemon juice; whisk in 1 cup bottled mayonnaise, 1/4 cup at a time. (If you are concerned about salmonella, use only commercial mayonnaise.) Variations: Substitute for the raw pureed garlic a puree of Roasted Garlic or of peeled garlic cloves that have been zapped, covered, in the microwave with a little oil until soft enough to puree. with tapenade-covered bread slices only. Cook the brochettes over a medium-hot fire for 3 to 4 minutes per side. Serve hot. Serves 4 to 6