Sauce Rouille
From elgourmand 14 years ago
- 60 minutes to make
- Serves 8
I make no bones about it; I stole this lock, stock and barrel from Clifford A. Wright. I make something sorta like this to go with Bouillabaisse but have never tried this actual recipe. I think this might get in the way of the Bouillabaisse and serve a less daunting sauce and warm baguettes. Read more Rouille is the traditional mayonnaise accompaniment to bouillabaisse, containing abundant chili pepper and garlic, a powerful and perilous sauce for many palates. Some cooks add tomato paste for coloring only, but I don't find this necessary because the saffron and cayenne are assertive enough in coloring. In Provencal home cooking, the addition of saffron often allows the cook to call the preparation a "bouillabaisse." See less
Ingredients
- 1 1/2 cups diced French bread, white part only shopping list
- 1/2 cup fish broth (reserve some from the making of bouillabaisse) shopping list
- 4 to 6 garlic cloves, to your taste, peeled shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon ground red chili pepper shopping list
- Pinch of saffron threads, crumbled shopping list
- 1 large egg yolk shopping list
- Freshly ground black pepper to taste shopping list
- 1 1/4 cups extra virgin olive oil shopping list
- 5 tablespoons unsalted butter shopping list
- 40 to 50 slices french baguette bread (about 1 loaf) shopping list
How to make it
- . Soak the diced bread in the fish broth. Squeeze the broth out. Mash the garlic cloves in a mortar with the salt until mushy. Place the bread, mashed garlic (saving 1 garlic clove for the croûtes), red pepper, saffron, egg yolk and black pepper in a food processor and blend for 30 seconds then pour in 1 cup olive oil through the feed tube in a slow, thin, steady stream while the machine is running. Refrigerate for 1 hour before serving. Store whatever you don't use in the refrigerator for up to a week.
- 2. Meanwhile, prepare the croûtes. In a large skillet, melt the butter with the remaining 1/4 cup olive oil over medium heat with the remaining crushed garlic until it begins to turn light brown. Remove and discard the garlic.
- 3. Lightly brush both sides of each bread slice with the melted butter and oil and set aside. When all the slices are brushed place them back in the skillet and cook until they are a very light brown on both sides. Set aside until needed.
- Note: If the rouille is separating, add 2 to 3 tablespoons of the fish broth and whisk it in until smooth and re-emulsified.
People Who Like This Dish 2
- mjcmcook Beach City, CA
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The Rating
Reviewed by 6 people-
So Saved with The Rest
and
You Have Got to Love - Saffron! ~:)
chef_irish
in Gainesville loved it
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