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rouille

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Recipe

A rich Provençale sauce, traditionally served with fish soup.

Yield : 6 servings
Prep Time : 10 mins, plus standing

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)

Directions

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

2. 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.

Notes

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


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

433kcal (22%)
18mg (2%)
1mg (1%)
33mcg RAE (1%)
32mg
3mg
2g
0g
0g
1g
105mg (35%)
335mg (14%)
7g (35%)
47g (73%)
1mg (4%)
 

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