Skip Navigation Links Gourmet Foods > Recipes > Category >


For Bouillabaisse

5 garlic cloves
salt to taste
1 teaspoon tomato paste
1 teaspoon Dijon mustard
2 tablespoons pimientos
1 tablespoon lemon juice
2 egg yolks
1/2 cup extra-virgin olive oil
cayenne pepper to taste

1. Using a mortar and pestle, crush the garlic along with 2 pinches of salt. Work it until you get a creamy thick paste. (If you don't have a mortar and pestle, crush the garlic and 2 pinches of salt with the back of a knife on a cutting board.) Add creamed garlic to the bowl of a food processor.
2. Add the tomato paste, mustard, pimientos, and lemon juice to the garlic in the processor. Process until incorporated. Add the yolks and process until incorporated. With the motor running, add the olive oil slowly in a thin continuous stream through the feed tube. (The mixture will be thick but not stiff.)
3. Add the cayenne and salt to taste.

Makes about 1 cup