Roasted Red Pepper Sauce

We first used this sauce with crabcakes, and the combination was fabulous. It has worked equally well with grilled salmon and swordfish steaks that have been rubbed with lemon oil.

It can be made the day ahead and refigerated.

And you might want to roast extra peppers to be served as appetizers. After the roasting, you simply sprinkle the peppers with red wine vinegar before setting them aside to cool.

1. Preheat the oven to 350^o. Quarter and seed the red pepper. Toss it with the olive oil in a non-reactive baking dish. Cover the dish, and place it in the oven. Turn the peppers occasionally. Should be done in 1 hour.
   
   
2. Toss the pepper, mayonnaise, garlic, lemon juice, and mustard into a blender, and process until pureed. Transfer to a serving bowl. When you are ready to serve, fold in the parsley.

6 servings   

Source: Betty Rosbottom, American Favorites