Rouille Sauce for Bouillabaise
- 4 cloves garlic
- 2 – 3 dried hot red peppers
- ½ teaspoon salt
- olive oil
- 1 medium sized potato, peeled and cooked in the bouillon from the bouillabaise
- 2 – 3 tablespoons bouillon from the bouillabaise
- Combine the garlic cloves, hot red peppers and salt in a mortar and pound until smooth.