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Rouille

Updated February 23, 2016
(1 Votes)

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A rich Provençale sauce, traditionally served with fish soup.

Prepare ahead: The rouille can be refrigerated in a covered container for up to 1 week.

6 servings

Preparation Time10 min

Preparation Time - Text10 mins, plus standing

CostModerate

Moderate

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Equipmentfood processor

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturebuttery, garlicky, hot & spicy, tangy

Type of Dishbutter sauce

Ingredients

  • ¼ tsp saffron threads
  • 1 large egg
  • 2 large egg yolks
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 4 garlic cloves, minced
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper
  • 1¼ cups olive oil (not extra virgin)

Instructions

Combine the saffron threads and 2 tbsp hot water in small bowl. Let stand 5 minutes.

Combine the egg, egg yolks, soaked saffron mixture, vinegar, mustard, garlic, and cayenne in a food processor. With the motor running, very slowly pour in the oil until the sauce is thick and creamy. Season with salt and pepper. Store in the refrigerator.

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