Red Pepper Rouille
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| 6 | cloves |
cloves
peeled |
*
|
| 2 | tablespoons |
basil
fresh |
|
| 1 | teaspoon |
chili powder
|
|
| 2 | each |
sweet red bell peppers
roasted, peeled |
|
| ½ | cup |
olive oil
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
bread crumbs
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| 1E+1 | ml |
dijon mustard
|
|
| 15 | ml |
red wine vinegar
|
|
| 6 | cloves |
cloves
peeled |
*
|
| 3E+1 | ml |
basil
fresh |
|
| 5 | ml |
chili powder
|
|
| 2 | each |
sweet red bell peppers
roasted, peeled |
|
| 118 | ml |
olive oil
|
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
bread crumbs
fresh |
|
Directions
Combine the first 7 ingredients in a blender or food processor fitted with the steel blade.
Purée 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.
