Rouille

Yield:
1 cup
Level:
Easy
Ingredients
  • 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
  • Salt
Directions

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.


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