Rouille and Toasts
Photo: Iain Bagwell; Styling: Randy Mon
How to Make It
Step 1
1
Crush chiles, garlic, and salt in a mortar to form a paste. (Alternatively, mince chiles and garlic together, sprinkle with salt, and mash with flat side of a chef's knife.) Scrape into a bowl. Stir in bread crumbs, then blend in yolks and stock.
Step 2
2
Add oil drop by drop to chile mixture, beating on low speed with an electric mixer, until it starts to thicken. Increase the pour of oil to a thin stream, beating constantly, until a mayonnaise-like mixture forms. Preheat oven to 225°.
Step 3
3
Arrange baguette slices in a single layer on 2 baking sheets. Bake until dry but not golden, about 20 minutes, turning once.
Step 4
4
Make ahead: Rouille, up to 4 days, chilled. Baguette toasts, up to 3 days, stored airtight at room temperature.
Ingredients
6 dried cayenne or arbol chiles, seeded and chopped
7 garlic cloves, finely chopped
1 1/4 teaspoons coarse sea salt
3 tablespoons dried bread crumbs
4 egg yolks
1 to 1 1/3 cups extra-virgin olive oil
1 baguette, cut into 1/4-in.-thick slices