ROUILLE

Rouille image

Red garlic sauce. This is a great, very rich, sauce. Wonderful for Steak de Burgo. For the stock, substitute 1 T demiglace or 1/4 tsp glace de viand. I use Toby Germain's basic recipe, #70198. Panko can be substituted for the bread crumbs. This takes some work, but is worth the time and effort.

Provided by Queen Dragon Mom

Categories Sauces

Time 1h

Yield 1 1/2 cups

Number Of Ingredients 11

Ingredients

6 large garlic cloves, peeled
1/4 teaspoon salt
18 fresh basil leaves
3/4 cup breadcrumbs or 3/4 cup panko breadcrumbs
3 teaspoons stock, hot
3 egg yolks, beaten until well blended
2 red bell peppers, roasted and peeled
1 cup olive oil
Tabasco sauce, to taste
salt, to taste
pepper, to taste

Steps:

Using a mortar and pestle, mash the garlic until it's a thick puree. (Don't use a food processor, it incorporates air.).
Add salt, pound into a paste.
Add herbs, continue to mash.
Add bread crumbs and stock, mash until fully incorporated.
When all ingredients are indistinguishable, transfer to a heavy bowl.
Add the egg yolks, incorporate by mashing and stirring, in turn.
Add the red pepper, mashing and stirring.
Beat all together until sticky.
Continue beating, adding oil in a thin stream. (At this point a food processor is handy, or a stand mixer.).
When the oil is all added, the result should be a thick, heavy sauce, almost like a mayonniase or aioli.
Season to taste with hot sauce, salt and pepper.

Nutrition Facts : Calories 1649.1, Fat 155.6, SaturatedFat 23.6, Cholesterol 377.6, Sodium 806.3, Carbohydrate 54.6, Fiber 6.1, Sugar 10.3, Protein 14.7