Red Pepper Hollandaise
|Egg substitute||1 (Equivalent To 2 Eggs)|
|Red bell pepper||1 Large|
|Margarine||1⁄2 Cup (8 tbs), melted (Acceptable)|
|Fresh lemon juice||3 Tablespoon|
|Chili powder||1 Teaspoon|
|Cayenne pepper||1⁄16 Teaspoon|
Warm egg substitute in a microwave on low, or place carton in 1 inch of warm water.
Broil bell pepper on broiler pan, turning until pepper is charred all over.
Then put it in a plastic bag, close the bag and set aside for 5 minutes.
Rinse pepper under warm water, removing skin, core, seeds and stem.
Blot bell pepper dry with paper towels and set aside.
Process warm egg substitute in a blender or the work bowl of a food processor fitted with a metal blade on low speed while adding margarine in a thin stream.
Add bell pepper.
Process on high 10 seconds.
Add remaining ingredients and process 10 seconds more.
This sauce is excellent on cauliflower, asparagus, broccoli, fish or chicken.