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Rouille Recipe-1554

Photo by: Joseph De Leo
Comments: 0


Yield: Makes about 1½ cups


  • 1 small potato, peeled
  • 1 cup broth from Chesapeake Bay Seafood Stew
  • 6 cloves garlic
  • 4 fresh or dried red chilies
  • 1 teaspoon Tabasco Sauce
  • ½ cup olive oil
  • Salt, to taste


Quarter the potato and cook in the reserved broth. Drain, reserving the liquid. Finely chop the garlic and peppers in a blender or a food processor. Add the potato, Tabasco, and oil. Process until the mixture forms a paste. Slowly add enough of the reserved liquid to give the mixture the consistency of mayonnaise. Season with salt.

© 1998 John Shields

Note from Cookstr's Editors

Nutritional information is based on 24 servings, includes 1/4 teaspoon of added salt, but does not include broth from Chesapeake Bay Seafood Stew. For nutritional information on Chesapeake Bay Seafood Stew, please follow the link above.


Nutritional Information

Nutrients per serving (% daily value)

47kcal (2%)
2mg (0%)
2mg (3%)
1mcg RAE (0%)
0mg (0%)
25mg (1%)
1g (3%)
5g (7%)
0mg (1%)

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