Best Rouille French Cayenne Pepper Saffron And Garlic Mayonnaise Recipes
ROUILLE (FANCY SPICY FRENCH MAYO)
There just isn't a whole lot to say about Rouille! It's a fancy French mayonnaise. I suppose that somewhat undermines it. It's a fancy French aioli, which is a fancy French mayonnaise with garlic. The only difference, really, between aioli and mayonnaise is the addition of garlic, but ... that little change suddenly transcends a basic mayonnaise creating a smooth, creamy and mildly hot French elixir! If you add saffron (the most expensive spice on earth!) and a little cayenne to aioli, you suddenly have Rouille! That's it! That's all she wrote! HOWEVER! My website is designed a certain way. The page doesn't look right, unless I type a certain amount of words. What do I do when I have nothing to say?! MUST ... TYPE ... WORDS! (taking up space!) When I was about 19, I was lucky to have been hired into a famous San Francisco restaurant frequented by the likes of Robin Williams, Danny Glover, Jodie Foster, bands like Phish and even Bill Clinton (one of his consultants was an investor). We had a fish special one night, and the fish was topped with Rouille. The chefs would create the special dishes, then bring us the ingredients, where they would show us how to assemble the dishes. At that point, I'd never heard of Rouille before. I was impressed! At the end of the night, I needed to wrap up what I had left, add a cover, label and date it, but ... I didn't know how to spell it! This was the days before iPhones. I couldn't just whip out my phone and ask the universe. I had to sheepishly ask my Chef, "How do you spell Rouille?" She just looked at me like I'd asked her how to get to my own home, sighed dejectedly, turned and walked away, leaving me to fend for myself. Being that I was in a hurry to get out into the world and be 19, I wrote, "Roooo-eeeeee" and then promptly ran out into the night. In the middle of the night, while we were out being young line cooks, the bosses would comb through our refrigerated ingredients and throw out anything old, out of place or unlabeled. They were serious about their high quality, fresh ingredients and strict labeling policies! The next day, I walked in and found my Rooo-eee had gone missing! I still didn't really know what it was and didn't know how to make it and needed more. Oh no! I panicked! Had the Chef really thrown it away? What do I do?! I walked up to her and asked her if she'd seen my Rouille. She looked at me, tilted her head back and LAUGHED the kind of laugh that can't be controlled. She put her hand on my shoulder and explained that she'd been having a particularly tough time of things and when she was combing through my stuff, she saw my spelling and was beyond delighted. It apparently caught her at such a rotten time, that the sheer absurdity of it lifted her spirits and completely changed the tune of her day. She'd spent the morning showing everyone my "hysterical" joke and had just forgotten to put it back. In other news, Rouille is usually served with fish, traditionally served with Bouillabaise and is also yummy on sandwiches and wraps. This hard to spell sauce is delicious!
Provided by DJ Foodie
Time 2m
Yield 8 Servings
Number Of Ingredients 5
Steps:
- Soak your saffron threads in about 1 tbsp of warm water. Let it sit for about 2 hours.
- Mix your saffron and soaking liquid with mayonnaise, garlic and cayenne. Season to taste with salt and pepper.
- Serve!
Nutrition Facts : ServingSize 8 g, Calories 95.1725 kcal, Carbohydrate 0.47875 g, Protein 0.32125 g, Fat 10.4525 g, Fiber 0.04125 g
ROUILLE
I have always thought that the best part of fish soup is the rouille, a peppery, garlicky sauce that is slathered on toasted rounds of baguette and floated on the surface of the soup. I also like to stir some rouille into the broth. Similar to the Provençal aioli, a garlic-flavored mayonnaise, rouille is flavored with hot pepper and saffron, which give it its signature rust color. (Rouille literally means "rust" in French.) Today I have noticed that North African Jews often spice up their rouille even more, by adding a little harissa (see page 33) to it. Traditionally, a mortar and pestle are used to pound the garlic, pepper, and egg yolk, gradually incorporating the oil to make a mayonnaise. Today it is easy to put everything in a food processor and slowly add the oil, drop by drop. Leftover sauce is good on sandwiches or as a dip.
Yield about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Put the egg yolks and the lemon juice in a small food processor equipped with a steel blade. Drizzle in the oil very slowly, to emulsify into a smooth mayonnaise.
- Then peel the garlic and add it to the mayonnaise along with the salt, white pepper, saffron, bread crumbs, and the cayenne or harissa. Purée all the ingredients together.
- Adjust seasonings to taste. If the rouille is not thick enough, blend some cooked potatoes into the sauce.
GARLIC AND SAFFRON MAYONNAISE (ROUILLE)
Provided by David Kamen
Categories Condiment/Spread Garlic No-Cook Vegetarian Saffron
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- 1. Finely chop the garlic. Sprinkle a pinch of salt over the garlic and continue chopping and smashing it with the side of your knife to form a coarse paste. Transfer the paste to a medium mixing bowl.
- 2. Add the egg yolk, lemon juice, saffron and its soaking water, breadcrumbs, and a pinch of cayenne and black peppers. Whisk to combine the ingredients. Continue whisking constantly while drizzling the olive oil into the bowl in a slow, steady stream. When all of the oil is included, the mixture should have a consistency similar to that of mayonnaise. Serve the rouille or store it in the refrigerator, covered or jarred, for future use.
ROUILLE - FRENCH MAYONNAISE
This is posted in response to a request. I haven't made it but from the pictures I can tell it is a beautiful golden color worthy of trying!
Provided by TishT
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Infuse by combining saffron, lemon peel and shallots into a pot.
- Boil the ingredients with white wine, and heat until the mixture is almost dry.
- Let the mixture come all the way down to room temperature.
- Then place the mixture in the food processor As you are blending, add six whole cloves of garlic and six egg yolks.
- Make sure everything is completely pureed before drizzling in about two cups of olive oil.
- By the time your mixture is nice and thick, you're done.
- (If the processor binds up, splash in a little water!).
Nutrition Facts : Calories 1092.6, Fat 114.8, SaturatedFat 17.4, Cholesterol 314.7, Sodium 18.2, Carbohydrate 4, Fiber 0.1, Sugar 0.8, Protein 4.4
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