Rouille Recipes

ROUILLE

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.

ROUILLE

Steps:

• Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread crumbs and mash into garlic paste.
• Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.

FRENCH ROUILLE SAUCE

Steps:

• Gather the ingredients.
• Heat the water, vinegar, and saffron in the microwave for 30 seconds. Mix well until you have a very yellow liquid.
• Cut the white bread into chunks, place in a large bowl, and pour the saffron mixture over. Mix well.
• Put the bread mixture in a food processor and add the garlic, egg yolks, and chili powder. Blend for about 30 seconds; scrape down the sides.
• While slowly drizzling in the olive oil, blend on low power just until mixed. Season with salt.
• Spoon the sauce, which should be like thick mayonnaise, into a bowl and serve immediately. You can also refrigerate until chilled if you prefer it cold.
• Serve alongside fish and enjoy.

ROUILLE WITH POTATOES

Steps:

• Combine garlic and 1/2 cup oil in a small pot. Bring to a simmer over medium-high heat; cook until very tender, 5 to 7 minutes. Pour oil through a fine sieve into a bowl. Set aside garlic. Place potatoes in a pot; cover with 1 inch water. Bring to a boil. Reduce heat, and simmer potatoes until tender, about 12 minutes. Pass garlic and potatoes through a food mill into a bowl.
• Stir in saffron, pepper flakes, and paprika. Stir in egg yolks. Beat in garlic oil and remaining 1 1/2 cups olive oil with a mixer until emulsified. Season with about 1 teaspoon salt. Rouille can be refrigerated up to 2 days. (Note: The egg yolks in this recipe are not cooked.)

ROUILLE

Steps:

• Peel potato and place with the cooking liquid in the container of a blender. Add the garlic, paprika and cayenne. Blend until very smooth.
• Add the egg yolk and pulse to combine. With the motor running, very slowly drizzle in the olive oil. Season to taste with salt.

ROUILLE

Steps:

• Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
• With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

ROUILLE

Steps:

• Add the stock to the bread crumbs. Let stand for a couple of minutes, then press out the bread. In a large mortar, press the peppers and garlic. When well pounded add the pressed bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt.

ROUILLE

Steps:

• Place the red pepper under a hot grill and cook for 5 minutes on both sides, so that it softens and the skin is slightly charred.
• Remove the pepper from the grill and peel the skin with a small knife. Halve the pepper remove the seeds and roughly chop the flesh.
• Place the garlic, chilli, pepper and smoked paprika in a food processor or blender and puree to a smooth paste.
• With the motor running gradually pour in the olive oil until well combined, finally blend in the breadcrumbs.
• Season the rouille to taste. Serve

ROUILLE

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.