Rouille French 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 - FRENCH CAYENNE PEPPER, SAFFRON AND GARLIC MAYONNAISE
Rouille is a classic French garlic mayonnaise with Cayenne Pepper. The word "rouille" actually describes the "rust" or red colour of the sauce. Saffron gives the dish its distinctively Provencal taste & also adds a subtle depth to the sauce. Rouille is traditionally served as an accompaniment for the spicy seafood stew "Bouillabaisse or any other French fish soups. It is easy to make and can be stored for up to a week in the fridge. I LOVE the earthy smell of the saffron in this garlic mayonnaise - it gives the sauce a heady aroma that stands up to the pungency of the garlic and the heat of the cayenne pepper.......great spread on toast too!! NB: Rouille is often made with bread and mashed potatoes - depending on the French region - this recipe is for a lighter version, and has no bread or potatoes added.
Provided by French Tart
Categories Sauces
Time 15m
Yield 2 Cups
Number Of Ingredients 10
Steps:
- Put the egg yolks, mustard, and garlic in a food processor (or blender) and purée 30 seconds.
- With the machine still running, start to add the olive oil, drop by drop until it is thick and smooth. When it reaches this consistency, start to add the oil in a slow steady stream until gone.
- Dissolve the saffron threads in the warm white wine and add to the blender.
- Transfer to a bowl and taste. Stir in salt and lemon juice to season.
- Serve as an accompaniment to bouillabaisse or other fish soup. It may also be used as a dip.
Nutrition Facts : Calories 1528.3, Fat 168.3, SaturatedFat 24.6, Cholesterol 283.2, Sodium 16.4, Carbohydrate 4.6, Fiber 0.4, Sugar 0.6, Protein 4.3
FRENCH ROUILLE SAUCE
French rouille sauce is a thick, mayo-like recipe that's great with bouillabaisse and other seafood dishes. Saffron contributes the yellow color.
Provided by Hank Shaw
Categories Sauce
Time 16m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 207 kcal, Carbohydrate 3 g, Cholesterol 93 mg, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, Sodium 146 mg, Sugar 0 g, Fat 21 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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 - 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
SAFFRON ROUILLE
Provided by Paul Grimes
Categories Condiment/Spread Sauce Blender No-Cook Quick & Easy Mayonnaise Saffron Bell Pepper Gourmet
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Sprinkle saffron over hot water in a small cup and let stand 1 minute.
- Blend saffron mixture with remaining ingredients and 1/4 teaspoon salt in a blender until smooth.
SAUCE ROUILLE (GARLIC MAYONNAISE FOR FISH SOUPS)
Provided by Craig Claiborne
Categories condiments
Time 10m
Yield About 1 cup
Number Of Ingredients 8
Steps:
- Put the yolk in a mixing bowl and add the garlic, paprika, cayenne, lemon juice, salt and pepper. Beat with a wire whisk. Gradually add the oil while beating.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 17 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 58 milligrams, Sugar 0 grams
ROUILLE
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
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
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.
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