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| Home -> [Fish, Meats, Poultry, Sauces & Dressings, Seafood] -> [Red pepper rouille Recipe] |
Red pepper rouille
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| Artist: |
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Yield: |
1 |
| Categories: |
Fish, Meats, Poultry, Sauces & Dressings, Seafood |
Rating: |
0 |
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Ingredients:
| 2
| | Egg yolks | | 2
| tsp | Dijon mustard | | 1
| tbsp | Red wine vinegar | | 6
| | Garlic cloves, peeled | | 2
| tbsp | Fresh basil | | 1
| tsp | Chili powder | | 2
| | Red bell peppers roasted pee | | 1/2
| cup | Olive oil | | 1/2
| cup | Vegetable oil | | 1/2
| cup | Fresh breadcrumbs |
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Procedures:
| 1 | Combine the first 7 ingredients in a blender or food processor fitted with the steel blade. | | 2 | Puree until smooth, and then drizzle the olive and vegetable oils into the mixture with the motor running. | | 3 | Add the breadcrumbs to thicken. | | 4 | Note: serve this sauce on top of grilled or broiled fish, meat or poultry. | | 5 | The sauce can be made up to three days in advance and refrigerated, tightly covered with plastic wrap. | | 6 | Makes 1 ?cups. |
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