Rouille Sauce for Bouillabaise

Ingredients

• 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

Procedures

1. Combine the garlic cloves, hot red peppers and salt in a mortar and pound until smooth.

• # add the potato and pound again until smooth.
• # add the olive oil, little by little, stirring with the pestle all the time, as for a mayonnaise.
• # continue until sauce is thick and smooth.
• # add a few tablespoons of the bouillon just before serving.