Rouille

• 1 small potato, peeled
• 1 cup broth from Chesapeake Bay Seafood Stew
• 6 cloves garlic
• 4 fresh or dried red chilies
• 1 teaspoon Tabasco Sauce
• 1/2 cup olive oil
• Salt, to taste

1. Quarter the potato and cook in the reserved broth.
2. Drain, reserving the liquid.
3. Finely chop the garlic and peppers in a blender or a food processor.
4. Add the potato, Tabasco, and oil.
5. Process until the mixture forms a paste.
6. Slowly add enough of the reserved liquid to give the mixture the consistency of mayonnaise.
7. Season with salt.

potato, broth from, garlic, red chilies, tabasco sauce, olive oil, salt

Taken from www.cookstr.com/recipes/rouille-2 (may not work)