BLACK GARLIC ROUILLE

200 ml

	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

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