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
GARLIC SAFFRON MAYONNAISE
Steps:
- In a food processor or blender puree small clove garlic, 1/4 teaspoon saffron dissolved in some rice vinegar; tablespoon pimentos. Add 1/4 to 1/2 cup mayonnaise or to taste. Add more rice vinegar to taste and season with salt and crushed red pepper. Thin with water if you wish.
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
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.
GARLIC ROUILLE
I saw Ina Garten today make Recipe #349234 and topped it with this wonderful looking garlic rouille. I have to post it so I can make this later. *Please only use fresh eggs with this recipe.
Provided by Penny Stettinius
Categories Sauces
Time 20m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 332.3, Fat 36.8, SaturatedFat 5.2, Cholesterol 35, Sodium 438.7, Carbohydrate 1.3, Fiber 0.1, Sugar 0.1, Protein 0.6
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.
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