NAME	Roasted Red Pepper Sauce	Grapeseed Oil Mayonnaise
INGREDIENTS	4 or 5 Red Bell Peppers 1 small raw red beet 1/2 large white onion 3 or 4 cloves of garlic 1 small jalapeno pepper (optional) 1 tsp salt 1 tsp Paprika 1 cup Virgin or Mild Red Pepper Grapeseed Oil 1 cup Virgin Olive Oil Juice from 1/2 lemon	2 whole fresh eggs Juice from 1 to 1 1/2 lemons 1/2 tsp salt 1/4 tsp paprika 1 to 1 1/2 tsp Dijon mustard 1 cup Deerfield Ranch Virgin Grapeseed oil 1 cup Virgin Olive Oil
DIRECTIONS	Roast the bell peppers over a gas flame or under the broiler until the skin turns black, turning frequently. Put the hot peppers in a plastic bag for a few minutes and then hold them under running water and rub off the blackened skins (you don’t need to remove every speck of black). Split open the peppers, remove the seeds and dry the peppers between paper towels. Put all the ingredients, except the oil, into a blender. Add 1/2 cup of the oil and start blender. When the ingredients begin to blend, turn the blender up high and gradually pour in the rest of the oil. Blend until smooth. Makes about 1 quart. Roasted Red Pepper Sauce is perfect on spaghetti squash, pasta, pizza and fish.	Mix the ingredients, save the oil, in a food processor. Slowly add the oil while the machine is running. We punched a whole in the bottom of our food processors cup with a hot ice pick. This allows the oil to slowly run into the bowl. You can moderate the thickness of the mayonnaise by adding from 1 tsp. to 1.5 Tsp. of cold water at the end of the process.