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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Cups 211g Recipe makes 2 Cups) The following items or measurements are not included below: pastis |
||
| Calories 1528 | ||
| Calories from Fat 1515 | (99%) | |
| Amount Per Serving | %DV | |
| Total Fat 168.3g | 258% | |
| Saturated Fat 24.6g | 122% | |
| Monounsaturated Fat 121.0g | ||
| Polyunsaturated Fat 18.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 283mg | 94% | |
| Sodium 16mg | 0% | |
| Potassium 88mg | 2% | |
| Total Carbohydrate 4.6g | 1% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.6g | ||
| Protein 4.3g | 8% | |
Rouille - French Cayenne Pepper, Saffron and Garlic Mayonnaise
By: French Tart
Mar 3, 2007
Rouille is a classic French garlic mayonnaise with Cayenne Pepper. The word "rouille" actually describes the "rust" or red colour of the sauce. Saffron gives the dish its distinctively Provencal taste & also adds a subtle depth to the sauce. Rouille is traditionally served as an accompaniment for the spicy seafood stew "Bouillabaisse or any other French fish soups. It is easy to make and can be stored for up to a week in the fridge. I LOVE the earthy smell of the saffron in this garlic mayonnaise — it gives the sauce a heady aroma that stands up to the pungency of the garlic and the heat of the cayenne pepper.......great spread on toast too!! NB: Rouille is often made with bread and mashed potatoes - depending on the French region - this recipe is for a lighter version, and has no bread or potatoes added.
2 Cups
Ingredients
- 3 egg yolks
- 1/4 teaspoon dry mustard
- 4-6 minced garlic cloves
- 1 tablespoon white wine, warmed slightly
- 1 teaspoon saffron thread
- 1/2 teaspoon cayenne pepper
- 1 teaspoon pastis or Ricard
- 1 1/2 cups olive oil
- salt
- 1/2 lemon, juice of
Directions
1
Put the egg yolks, mustard, and garlic in a food processor (or blender) and purée 30 seconds.2
With the machine still running, start to add the olive oil, drop by drop until it is thick and smooth. When it reaches this consistency, start to add the oil in a slow steady stream until gone.3
Dissolve the saffron threads in the warm white wine and add to the blender.4
Transfer to a bowl and taste. Stir in salt and lemon juice to season.5
Serve as an accompaniment to bouillabaisse or other fish soup. It may also be used as a dip.
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Browse similar recipes by category
- Course > Condiments, etc. > Garnishes
- Course > Condiments, etc. > Sauces > Savory Sauces
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Citrus > Lemon
- Cuisine > European > Western > French
- Preparation > Time to Make > < 15 mins
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Heydarl
On Sep 9, 2007
This recipe was great & worked perfectly with Soupe De Poissons Dieppoise - Spicy French Fish Soup. Easy to make & great results. Thanks FT for another winner.
From: Chef Shadows
On Jun 2, 2007
Another fine recipe FT! I used this with a home smoked salmon, after smoking I spread this wonderful sauce over the fish before serving. Got raves! I wish saffron were not so pricey!
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