Rouille #3

Yield: 1 servings

Measure Ingredient
½ cup soft fresh bread crumbs
2.00 tablespoon la bourride base; see * note
2.00 \N red hot peppers; stemmed
4.00 \N fresh garlic cloves
1.00 cup olive oil
1 \N salt; to taste

* Note: See the "La Bourride Base" recipe which is included in this collection.

Add the stock to the bread crumbs. Let stand for a couple of minutes, then squeeze out the liquid. In a large mortar pound the peppers and garlic. When well pounded add the bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt. This recipe yields about 1 cup.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B36 broadcast 05-21-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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