Rouille Sauce
<i>Rouille</i> Sauce
Rating: (1 rated)
  • 1 egg yolk
  • 2 tsp (10 ml) Dijon mustard
  • 2 tsp (10 ml) tomato paste
  • 2 garlic cloves, finely chopped
  • 1/4 tsp salt
  • 1 cup (250 ml) mixture of equal parts vegetable and olive oil
  • 1 tbsp (15 ml) lemon juice
  • 4 saffron threads or 1/4 tsp ground saffron
  • Preparation
  • In a bowl, whisk together the egg yolk, mustard, tomato paste, garlic and salt. Slowly add one-third of the oil, drop by drop, whisking constantly. When the emulsion begins to form a mayonnaise, drizzle in the remaining oil while whisking. Season with pepper. Whisk in the lemon juice and saffron.
  • Spoon the rouille into a serving bowl and refrigerate until ready to use. The rouille will keep for 5┬ádays in an airtight container in the refrigerator.
  • Description
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