Categories: Sauces, Fish/sea, Meats, Poultry 
      Yield: 1 servings 
  
      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.