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.