Red pepper rouille

Ingredients

Quantity		Ingredient
2		Egg yolks
2	teaspoons	Dijon mustard
1	tablespoon	Red wine vinegar
6		Garlic cloves, peeled
2	tablespoons	Fresh basil
1	teaspoon	Chili powder
2		Red bell peppers roasted pee
½	cup	Olive oil
½	cup	Vegetable oil
½	cup	Fresh breadcrumbs

Directions

COMBINE THE FIRST 7 ingredients in a blender or food processor fitted with the steel blade. Puree until smooth, and then drizzle the olive and vegetable oils into the mixture with the motor running. Add the breadcrumbs to thicken. NOTE: Serve this sauce on top of grilled or broiled fish, meat or poultry. The sauce can be made up to three days in advance and refrigerated, tightly covered with plastic wrap. Makes 1½ cups.

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