Recipe courtesy of Emeril Lagasse
Yield:
1 cup

Ingredients

  • 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
  • Salt

Directions

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.

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