Recipe - Red Pepper Rouille

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
One half cup Olive oil
One half cup Vegetable oil
One half 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 One half cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini