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

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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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