Florence Fabricants Rouille Food

FLORENCE FABRICANT'S ROUILLE

Florence Fabricant's Rouille image

Provided by Florence Fabricant

Time 20m

Yield About two-thirds of a cup

Number Of Ingredients 7

Ingredients

1 small diced red chili pepper, deseeded
10 pistils saffron
1 tablespoon warm water
4 slices fresh white sandwich bread, crusts removed
1/4 cup fish soup
4 garlic cloves
1/4 cup extra-virgin olive oil

Steps:

To make the rouille, crumble the chili pepper and saffron into a small bowl and moisten with the water. Set aside.
Break up the white bread, place it in a food processor and process to make fine bread crumbs. Transfer the crumbs to a small bowl and moisten with fish soup. Do not rinse the food processor.
With the processor running, drop the garlic cloves in through the seed tube, then add the chili and saffron mixture. Turn off the processor and scrape the sides of the container. Add the bread and process to combine.
With the processor running, slowly drizzle in the olive oil and continue processing several minutes, until the mixture is thick and smooth, like mayonnaise.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 172 milligrams, Sugar 2 grams, TransFat 0 grams

ROUILLE

Rouille image

Provided by Ina Garten

Categories condiment

Time 15m

Yield 1 cup

Number Of Ingredients 7

Ingredients

4 large garlic cloves
1 1/2 teaspoons kosher salt
*1 extra-large egg yolk, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
1 cup good olive oil

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.

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