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  • 1.

    Whisk the yolk with the garlic and hot pepper.

  • 2.

    Slowly whisk in the oil, adding it drop by drop.

  • 3.

    Whisk in the tomato paste or puréed red pepper, if you want a rust-coloured mayonnaise.

  • 4.

    Season with salt, pepper, and lemon.

  • 5.

    Spread on toasted or fried baguette croûtes.

  • 6.

    Serve afloat on or alongside the fish stew.

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