This is a sauce to accompany Mediterranean fish soups. You can stir it into the broth or dab it on the fish. Some call for saffron and sweet red pepper, some not. All call for chili or Cayenne pepper. That said, try using harissa. This recipe is an unorthodox amalgam of others that produces a well-flavored emulsion.


  • 2 cloves of garlic
  • Pinch of fine sea salt Esprit du Sel Fleur de Sel
  • 1 tablespoon of roasted red pepper that has been chopped or pounded into a paste
  • 1 1/4 teaspoon of harissa, or a pinch of Cayenne, or a dash or two of hot sauce
  • 1 small pinch of saffron toasted ever so briefly in a hot skillet and crumbled (Optional) Safinter Premium Spanish La Mancha Saffron
  • ½ cup of fresh breadcrumbs, soaked in water and then squeezed to expel it
  • 1 egg yolk at room temperature


Time: 30 minutes
Yield: N/A
  • Pound the garlic into a paste with a pinch of sea salt.
  • Blend in the roasted pepper puree and the harissa.
  • Add the saffron if you opted to use it. Stir this paste into the breadcrumbs until well blended.
  • Make a mayonnaise using the hand mixer to whip the oil into the egg yolk one drop at a time until the sauce begins to emulsify; then, you can increase to a trickle. Fold the mayonnaise into the breadcrumb mixture.
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