ROUILLE

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Rouille image

This rouille is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try with: shellfish, grilled fish, or pork, bouillabaisse.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 40m

Yield Makes 1 1/2 cups

Number Of Ingredients 9

1/2 teaspoon saffron threads
1/4 cup boiling water, plus up to 2 tablespoons more if needed
2 garlic cloves
Coarse salt
1 cup torn white bread, crust removed
1 large egg yolk, room temperature
1 1/2 cups extra-virgin olive oil, divided
1/4 teaspoon cayenne pepper or 2 crushed dried red chiles
1/4 teaspoon sweet paprika

Steps:

  • Crush saffron, and place in a medium bowl. Pour 1/4 cup boiling water over; steep 15 minutes.
  • Meanwhile, chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.
  • Add bread to saffron water; press to absorb.
  • Add egg yolk; stir to combine. Gradually add 1/4 cup oil, drop by drop, stirring constantly, until smooth. Stir in remaining oil in a steady trickle.
  • Stir in garlic, cayenne or chiles, and paprika, and season with salt.

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