In a mortar, pound the garlic and peppers together. Add a tablespoon or two of breadcrumbs to obtain a paste. Add the egg yolk and whisk as for a mayonnaise, pouring in the olive oil in a fine stream. When it is incorporated add the fish stock. This mayonnaise is very spicy and should be used in moderation. It is usually mixed into a Bouillabaisse (fish soup) and is also spread on garlic toasts to be served with the Bouillabaisse or a Niìoise fish soup.
