Rouille Sauce for Bouillabaisse

Ingredients

 * 4 cloves garlic
 * 2 – 3 dried hot red peppers
 * ½ teaspoon salt
 * olive oil
 * 1 medium sized potato, peeled and cooked in the bouillon from the bouillabaise
 * 2 – 3 tablespoons bouillon from the bouillabaisse

Directions

 * 1) Combine the garlic cloves, hot red peppers and salt in a mortar and pound until smooth.
 * 2) Add the potato and pound again until smooth.
 * 3) Add the olive oil, little by little, stirring with the pestle all the time, as for a mayonnaise.
 * 4) Continue until sauce is thick and smooth.
 * 5) Add a few tablespoons of the bouillon just before serving.