Rouille

1 Red pepper; roasted and peeled
2 Cloves garlic
1 Piece white bread; torn into pieces
1 Egg yolk
1 Tablespoon Dijon mustard
1 Lemon; Juice of
3/4 Cup Olive oil; up to 1

In a food processor, combine all of the ingredients, except for the oil.
Puree until smooth. With the machine running, slowly add the olive oil.
Season the emulsion with salt and pepper.

Yield: about 1 1/2 cups