​Les Kincaid's



​​Enjoy This Recipe Courtesy of Chef Les Kincaid 


1/2 cup soft fresh bread crumbs
2 tablespoons La Bourride Base
2 red hot peppers, stemmed
4 cloves of fresh garlic
1 cup olive oil
Kosher salt to taste

Add the stock to the bread crumbs. Let stand for a couple of minutes, and then squeeze out the liquid. In a large mortar pound the peppers and garlic. When well pounded add the bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt. 

Yield:  1 cup​