ROUILLE RECIPES

Name: Rouille
Yield: Makes about 1/2 cup
Ingredients: 3 tablespoons water; 3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed); 3 garlic cloves; 1/2 teaspoon coarse sea salt; 1/2 teaspoon cayenne; 3 tablespoons extra-virgin olive oil

ROUILLE RECIPE | EPICURIOUS

Rouille Recipe | Epicurious image

As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and delivers a true burst of Mediterranean flavor.

Provided by EPICURIOUS.COM

Total Time 15 min

Cook Time 15 min

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

3 tablespoons water
3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)
3 garlic cloves
1/2 teaspoon coarse sea salt
1/2 teaspoon cayenne
3 tablespoons extra-virgin olive oil

Steps:

Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread crumbs and mash into garlic paste.
Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.

ROUILLE RECIPE - ANTHONY BOURDAIN | FOOD & WINE

Rouille Recipe - Anthony Bourdain | Food & Wine image

Anthony Bourdain calls this super-garlicky mayonnaise “the magical condiment.” The perfect balance of garlic, lemon and saffron is what makes it so good. Slideshow: Great Condiment Ideas

Provided by Anthony Bourdain

Yield yields approximately 1 cup

Number Of Ingredients 8

Ingredients

1 large garlic clove, crushed
1/2 red bell pepper, roasted, peeled, and seeded
1 egg yolk
1 tsp freshly squeezed lemon juice
Small pinch of saffron threads
1 cup extra-virgin olive oil
Salt
Pepper

Steps:

In the bowl of the food processor, combine the garlic, red pepper, egg yolk, lemon juice, and saffron. Pulse until smooth, then slowly drizzle in the oil and process continuously until the mixture thickens. Season with salt and pepper to taste, and use immediately.

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With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

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