Rouille

• 1 large or 2 small sweet peppers
• 3 garlic cloves
• Salt
• A pinch of cayenne pepper
• 1 egg yolk
• 1/2 teaspoon water
• 1 cup olive oil

1. Roast or grill: 1 large or 2 small sweet peppers.
2. Peel and seed the peppers, and with a mortar and pestle pound (or process) into a puree.
3. Transfer the peppers to a bowl, then add to the mortar: 3 garlic cloves, Salt.
4. Pound into a puree, then stir in: A pinch of cayenne pepper, 1 egg yolk, 1/2 teaspoon water.
5. When combined, add in a slow steady stream, whisking all the while: 1 cup olive oil.
6. Stir in the pepper puree.
7. Taste for salt and adjust if necessary.
8. Refrigerate the rouille if youre not using it within the hour.
9. For more piquancy, use dried ancho chiles (or another dried chile) in place of or in combination with the sweet peppers.
10. Toast dried chiles in a 400F oven for 4 minutes, then soak in boiling water for 10 minutes or so.
11. Drain and puree.
12. Pass through a strainer to remove the tough skins.

sweet peppers, garlic, salt, cayenne pepper, egg yolk, water, olive oil

Taken from www.epicurious.com/recipes/food/views/rouille-387247 (may not work)