Step 1

Preheat the oven to 450˚F, and line a baking sheet with foil or parchment paper. Place the red peppers on the prepared baking sheet and roast for 20 minutes, or until blackened and soft. Turn the peppers every 5 minutes. Wrap the roasted peppers in the foil for 5 minutes. Peel, remove the stems, and seeds.

Step 2

Throw the yolks, mustard, lemon juice, roasted peppers, and sun-dried tomatoes into the bowl of a food processor fitted with a metal blade. Pulse a few times to pull the sauce together.

Step 3

Drizzle the oil into the sauce while whirling the sauce like crazy. The sauce should be thick and smooth.

Step 4

Add a pinch of salt if needed.