Rouille and Toasts

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

3 to 4 tbsp. Fish Stock

1 to 1 1/3 cups extra-virgin olive oil

1 baguette, cut into 1/4-in.-thick slices

Step 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

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

Arrange baguette slices in a single layer on 2 baking sheets. Bake until dry but not golden, about 20 minutes, turning once.

Step 4

Make ahead: Rouille, up to 4 days, chilled. Baguette toasts, up to 3 days, stored airtight at room temperature.

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Rouille and Toasts