Rouille - cooking recipe

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

Preparation

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