- 1/2 cup soft fresh bread crumbs
- 2 tablespoons La Bourride Base
- 2 red hot peppers, stemmed
- 4 cloves of fresh garlic
- 1 cup olive oil
Add the stock to the bread crumbs. Let stand for a couple of minutes, then squeeze out the liquid. In a large mortar pound the peppers and garlic. When well pounded add the bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt.
Recipe Courtesy of Emeril Lagasse