Recipe by Lori Ross

Ingredients:
3 tbsps water
3/4 cup coarse fresh bread crumbs
            (preferably from a baguette, crust removed)
3 garlic cloves
1/2 tsp coarse sea salt
1/2 tsp cayenne
3 tbsps extra-virgin olive oil
1 pimento pepper

A Gallic tradition for good reason, rouille is French for "rust," after the rich color of this sauce. Pour water over bread crumbs in the bowl of a food processor. Add garlic, salt, pimento pepper, and cayenne pepper. Add oil in a slow stream, while food processor is running, until well combined. It should have texture of mayonnaise.