ROUILLE
As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and delivers a true burst of Mediterranean flavor.
Categories Garlic No-Cook Vegetarian Vegan Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 6
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.
ROUILLE WITH POTATOES
The potatoes give this garlicky rouille condiment some added heft.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Yield Makes 3 cups
Number Of Ingredients 8
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.)
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
SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS
Seafood stew with garlic rouille croutons is Chuck Hughes' perfect seafood-lover's delight.
Provided by Chuck Hughes
Categories main-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- For the seafood stock: Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters) water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.
- For the roasted leeks and mushrooms: Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices) and a ladle of seafood stock. Season with salt and pepper. Keep warm.
- For the rouille croutons: Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat. Set aside.
- For the seafood stew: Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.
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.
SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS
Seafood stew with garlic rouille croutons is the perfect seafood lover's delight. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Stew
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 35
Steps:
- For the seafood stock:.
- Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters) water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.
- For the roasted leeks and mushrooms:.
- Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices) and a ladle of seafood stock. Season with salt and pepper. Keep warm.
- For the rouille croutons:.
- Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat. Set aside.
- For the seafood stew:.
- Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.
- Disclaimer:.
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
Nutrition Facts : Calories 541.8, Fat 5.5, SaturatedFat 1.2, Cholesterol 77.2, Sodium 909, Carbohydrate 95.8, Fiber 11.9, Sugar 15.2, Protein 29.8
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
Rouille Rouille is a sauce that originates in the Mediterranean and is traditionally served with seafood soups and stews.
Provided by tizliz
Time 15m
Yield Serves 6
Number Of Ingredients 0
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
Red garlic sauce. This is a great, very rich, sauce. Wonderful for Steak de Burgo. For the stock, substitute 1 T demiglace or 1/4 tsp glace de viand. I use Toby Germain's basic recipe, #70198. Panko can be substituted for the bread crumbs. This takes some work, but is worth the time and effort.
Provided by Queen Dragon Mom
Categories Sauces
Time 1h
Yield 1 1/2 cups
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1649.1, Fat 155.6, SaturatedFat 23.6, Cholesterol 377.6, Sodium 806.3, Carbohydrate 54.6, Fiber 6.1, Sugar 10.3, Protein 14.7
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