Rouille

Red garlic sauce. This is a great, very rich, sauce. Wonderful for Steak de Burgo. For the stock, substitute 1 T demiglace or 1/4 tsp glace de viand. I use Toby Germain's basic recipe, #70198. Panko can be substituted for the bread crumbs. This takes some work, but is worth the time and effort.

• Ready In: 1 hr
• Yields: 1 1/2 cups

Ingredients

• 6  large garlic cloves, peeled
• 1⁄4 teaspoon salt
• 18  fresh basil leaves
• 3⁄4 cup  breadcrumbs or 3⁄4 cup panko breadcrumbs
• 3  teaspoons  stock, hot
• 3  egg yolks, beaten until well blended
• 2  red bell peppers, roasted and peeled
• 1  cup olive oil
•  Tabasco sauce, to taste
•  salt, to taste
•  pepper, to taste

Directions

1. Using a mortar and pestle, mash the garlic until it's a thick puree. (Don't use a food processor, it incorporates air.).
2. Add salt, pound into a paste.
3. Add herbs, continue to mash.
4. Add bread crumbs and stock, mash until fully incorporated.
5. When all ingredients are indistinguishable, transfer to a heavy bowl.
6. Add the egg yolks, incorporate by mashing and stirring, in turn.
7. Add the red pepper, mashing and stirring.
8. Beat all together until sticky.
9. Continue beating, adding oil in a thin stream. (At this point a food processor is handy, or a stand mixer.).
10. When the oil is all added, the result should be a thick, heavy sauce, almost like a mayonniase or aioli.
11. Season to taste with hot sauce, salt and pepper.