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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