Red Pepper Rouille

Ingredients

2 egg yolks
10 ml dijon mustard
16 ml wine vinegar
6 garlic
4 gr basil
3 gr chili powder
2 bell peppers pee
120 ml olive oil
120 ml vegetable oil
120 gr breadcrumbs

Instructions

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 1.5 cups.