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  • Yield: 1 cup
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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



  1. 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.