Recipe courtesy of Emeril Lagasse

Rouille

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  • Yield: 1 cup
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Ingredients

Directions

  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.