Red Pepper Rouillemeats, sauces, seafood 2 egg yolks 2 teaspoon dijon mustard 1 tablespoon red wine vinegar 6 garlic cloves, peeled 2 tablespoon fresh basil 1 teaspoon chili powder 2 red bell peppers roasted pee 1/2 cup olive oil 1/2 cup vegetable oil 1/2 cup fresh breadcrumbs 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 1 1/2 cups. |
