Sunday, December 6, 2015


Rouille  is a red garlicky sauce (pronounced roo-EE, rouïo in Provençal)
Traditionally it is an accompaniment for bouillabaisse, but also nice with grilled seafood. (or w/anything you care to add it to) It will keep in the  fridge either the same day or the next.  If the rouille is stiff, thin it with a few drops of boiling water. Here are several recipes
Marseille Recipe
2 chili peppers
4 cloves garlic
1 cup olive oil
1 egg yolk
1 handful bread
1 Tbsp rock salt
 Trim, de-seed and chop finely the peppers, in a mortar, crush the peppers, garlic, rock salt and olive oil
(1 teaspoon) together to obtain a thick paste. Crumble the bread, moisten it with hot water (or the bubbling broth if you're preparing bouillabaisse), and press it into a tight lump, squeezing out the liquid.
Add the bread lump to the paste and beat, adding olive oil, until you've raised a smooth sauce. If the sauce tends to separate, add another tight lump of bread and hot broth, and keep beating.
Nice Recipe
2 tsp cayenne pepper
3 cloves garlic
1 cup olive oil
2 egg yolk
5 g saffron*
In a mortar, crush the garlic to a fine mash.
Add the egg yolks, and beat into a mayonnaise while adding about a half-cup of olive oil.
When the sauce is thick and smooth, stir in the pepper and saffron.
* again, Saffron is the dried stigma from Crocus sativus, It will keep in an airtight container for several years.
Eating Well
    1/4 cup chopped jarred roasted red peppers
    3 tablespoons reduced-fat mayonnaise
    2 teaspoons lemon juice
    1 teaspoon minced, garlic
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1/4 teaspoon cayenne pepper
    1 Pinch saffron,
Combine red peppers, mayonnaise, lemon juice, garlic, salt, pepper, cayenne and saffron in a food processor; pulse, scraping down the sides as necessary, until smooth.

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