Rouille

• 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

1. Add the stock to the bread crumbs.
2. Let stand for a couple of minutes, then press out the bread.
3. In a large mortar, press the peppers and garlic.
4. When well pounded add the pressed bread crumbs.
5. Slowly stir in the oil, a couple of drops at a time.
6. Season with salt.

bread crumbs, red hot peppers, garlic, olive oil, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/rouille-recipe0.html (may not work)