You are here: Recipes It > Recipes > Sauces

 Advertisements

Red Pepper Rouille

2 Egg yolks

2 ts Dijon mustard

1 tb Red wine vinegar

6 Garlic cloves, peeled

2 tb Fresh basil

1 ts Chili powder

2 Red bell peppers roasted pee

1/2 c Olive oil

1/2 c Vegetable oil

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.

 

Also see ...

 Advertisements
ICE  CREAM  KOLACKY
ICE CREAM KOLACKY
RHUBARB  TORTE
RHUBARB TORTE
Rhubarb Crescent Crunch
Rhubarb Crescent Crunch
original ranch beef and noodle skillet
original ranch beef and noodle skillet
         

Permalink--> In : Recipes  -  Sauces