Ingredients
| ½ cup baguette, crusts cut off, cubed | |
| 25g black garlic cloves (about 3 large cloves), peeled and sliced | |
| ¼ teaspoon salt | |
| 1 pinch cayenne pepper | |
| 1 egg yolk | |
| ½ cup olive oil |
Instructions
| 1. | Put the bread in a bowl, cover with water and leave to soften for a few minutes. |
| 2. | Put into a sieve and press with the back of a spoon to squeeze out the liquid. |
| 3. | Put this in a small food processor or large mortar and pestle with the garlic, salt and cayenne pepper and process or grind to a paste. If using a mortar and pestle, transfer this mixture to a bowl. |
| 4. | Whisk in the egg yolk then slowly whisk in the olive oil in a slow, steady stream. |
| 5. | Keeps in the fridge for up to 5 days. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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