Rouille French Cayenne Pepper Saffron And Garlic Mayonnaise Food

ROUILLE - FRENCH CAYENNE PEPPER, SAFFRON AND GARLIC MAYONNAISE

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.

GARLIC AND SAFFRON MAYONNAISE (ROUILLE)

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:

• 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.

LIME CAYENNE MAYONNAISE

Steps:

• Stir together all ingredient; cover and chill until ready to serve. Enjoy!

CLASSIC AïOLI - FRENCH GARLIC MAYONNAISE

Steps:

• In a mortar, crush the garlic into a fine paste with the salt.
• Add the egg yolks and salt lightly again if needed.
• Mix in the olive oil very slowly until you obtain a smooth paste and the mixture is glossy.
• Add the lemon juice to taste and continue to mix to achieve a smooth emulsified sauce.

SAFFRON ROUILLE

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.

ROUILLE - FRENCH MAYONNAISE

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!).