Remove seeds from peppers and cut into fine rings. Heat olive oil and briefly sweat pepperoni in it. Allow to cool. Place egg yolks in a tall container and mix with mustard, lemon juice and a little Tabasco sauce. Blend with a hand blender, add oil very slowly and blend to a creamy, mayonnaise-like sauce. Add garlic cooked in milk and sour cream, continue blending and then season to taste. Fold in the pepperoni and serve in a decorative bowl.
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