- 1/2 cup soft fresh bread crumbs
- 2 tablespoons La Bourride Base
- 2 red hot peppers, stemmed
- 4 cloves fresh garlic
- 1 cup olive oil
Add the stock to the bread crumbs. Let stand for a couple of minutes, then press out the bread. In a large mortar, press the peppers and garlic. When well pounded add the pressed bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt.
Recipe courtesy of Emeril Lagasse, 2000