Rouille


A rouille is a French mayonnaise, spread on toasted bread, that accompanies fish stews and soups wonderfully because of its unbeatable garlic and spices zing. It’s quite easy to make as you just need to add a few ingredients to a normal mayonnaise.

  • a glass and a half of olive oil
  • French mustard
  • 1 egg yolk 
  • 2 garlic cloves
  • 1 tablespoon saffron powder
  • cayenne pepper
  • red chilli paste or harissa
  • salt and pepper

In a small bowl, put salt and pepper, the egg yolk, a tablespoon of French mustard, the garlic chopped very finely a bit of cayenne pepper, the saffron and a squirt of chilli paste or harissa. Mix it all until it makes a paste. Then add olive oil very little by little and whisk it all in each time before adding more.

When you have added all the oil, put it in the fridge for 1 hour.

Advertisements

One response to “Rouille

  1. Pingback: Fish stew or simple bouillabaisse | L'artichaut·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s