Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Egg yolks 1 ts Chili powder
2 ts Dijon mustard 2 Red bell peppers roasted pee
1 tb Red wine vinegar 1/2 c Olive oil
6 Garlic cloves, peeled 1/2 c Vegetable oil
2 tb Fresh basil 1/2 c 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.

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