Great with any kind of fish soup or stew, or on pasta, potatoes, fish, eggs ... anything you like! It's very versatile.
Purée the garlic with a mortar and pestle (don't use a food processor), add the salt, and pound into a paste. Add the herbs and continue pounding. When well-blended, add the bread crumbs and stock or milk, and pound in.
- 6 large cloves garlic, peeled
- 1/4 teaspoon salt
- 18 leaves fresh basil
- 3/4 cup white bread crumbs, preferably homemade
- 3 tablespoons hot stock or milk
- 3 egg yolks
- 2 red bell peppers, roasted and peeled
- 3/4 to 1 cup extra virgin olive oil
- Tabasco sauce to taste
- Salt and freshly ground black pepper to taste
When they have formed a paste, transfer to a heavy bowl and add the egg yolks, then red pepper. Pound those in too. At this point, switch to a whisk or food processor, and beat a minute more, until sticky.
Add the oil in a drizzle, whisking or beating all the while, as if making a mayonnaise. This should be a thick, heavy sauce. Season to taste with Tabasco, salt and pepper.
YIELD: 1-1/2 cups.
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Chuck Taggart email chuck (at) gumbopages (dot) com