Red pepper rouille

Yield: 1 servings

Measure 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

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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