1 slice white bread, crusts removed and torn into pieces *1 egg yolk. Add the mayonnaise and pulse until smooth. 1 tablespoon Dijon mustard. Only use fresh squeezed lemon juice. Rouille (rouïo in Provençal) is a spicy garlic sauce used for fish dishes, fish soup and Bouillabaisse. Refrigerate until ready to serve. Cookbook | Ingredients | Recipes | French cuisine. Since it is often made with chili or other hot peppers, the sauce is also a favorite with fried fish in some sections of the American South. Transfer the rouille to a bowl and season with salt. 4 large garlic cloves. Some cooks add tomato paste for coloring only, but I don’t find this necessary because the saffron and cayenne are … Whisk in the lemon juice and saffron. It is served as a garnish with fish, fish soup and, notably, bouillabaisse.Rouille is most often used in the cuisine of Provence.. See also. To make the rouille, soak the saffron in the lemon juice and mix together with the garlic and mayonnaise in a bowl. Mayonnaise: Home made is best, but can be risky, especially in business friendly Red States, due to the raw egg yolks. 3 egg yolks 1/4 teaspoon of mustard 4 garlic cloves, chopped 1 tsp white wine 1 tsp saffron 1/2 tsp cayenne pepper 1 1/2 cups of olive oil 1 tsp lemon juice Some rouille varieties are also made with fish liver, boiled potatoes, tomatoes, garlic, and olive oil. American Appetizers Dips and Spreads Rouille is a red chile pepper mayonnaise, traditionally served as an accompaniment to fish stews. We use red snapper in this dish, but cod, haddock, halibut, or other fresh white fillets will work. Add the white fish to the pan, then the mussels. Second best is Hellmann's Real (east of the Mississippi) or Best Foods Real (west of the Mississippi), as nearly all food writers agree. Learn how to make homemade mayonnaise with easy instructions. Season with pepper. For the rouille: 1 red pepper, roasted and peeled. Rouille By Uncle Matt's Cookery Lessons ~ This roasted pepper mayonnaise is traditionally served with bouillabaisse a classic fish strew / soup from Marseille, but it goes very well just spread on toast. Ingredients []. Try this roasted pepper version on grilled or steamed fish or as a dip for raw fennel. I used just a little garlic juice from a jar of minced garlic. by French Tart (2) 21 Leftover Turkey Recipes. With the machine on, add the oil in a thin stream and blend until emulsified. If the rouille seems too thick, stir in a tablespoon or two of warm water to let it down. Mix mayonnaise, garlic, and cayenne in small bowl. Add tomatoes and potatoes; cook, stirring often, until the tomatoes begin to break down, about 4 minutes. For the Pepper Mayonnaise recipe, all you need is yolks of eggs, roasted red pepper, garlic cloves, dijon mustard, fresh Lime Juice, vegetable oil, coarse salt, and ground pepper. Classic mayonnaise recipe ... Gorgeous with grilled fish or on slices of toasted baguette in a fish soup, rouille style. It is usually served with bouillabaisse fish stew.. A dollop of mayonnaise is nothing more than a stable emulsion of oil, egg yolks and either vinegar or mustard. This is a great mayonnaise recipe. Meanwhile, make the rouille. Traditional rouille uses olive oil as a base, although most modern versions of the sauce use mayonnaise instead. Print. Rouille - Red Pepper Mayonnaise recipe: Try this Rouille - Red Pepper Mayonnaise recipe, or contribute your own. 1 1/2 teaspoons kosher salt *1 extra-large egg yolk, at room temperature Deselect All. You can make this recipe with 4 simple ingredients. Rouille is the traditional mayonnaise accompaniment to bouillabaisse, containing abundant chile and garlic, a powerful and perilous sauce for many palates. 1 lemon, juiced. Rouille (roo-EE) is traditionally spicy; add 1/4 teaspoon ground red pepper, if you like. The key thing to keep in mind when making mayo is to add that oil slowly and by slowly, I honestly mean to add it drop by drop. 11255959| The Best Recipes But its uses are myriad; it forms the base of Marie Rose, rouille, remoulade, Tartar and Thousand Island dressings. It can contain peppers (of all kinds), spicy ingredients, bread, garlic, vinegar or lemon juice, saffron, maybe mustard.The traditional way to make it involves a mortar and pestle. It is typically described as a garlic mayo and is easier to whip up than you may think. Be the first to review this recipe. You need to use the blender to get it thick and slowly pour the oil in. The rouille will keep for 5 days in an airtight container in the refrigerator. 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. 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