Rouille French Mayonnaise Food

ROUILLE

Rouille image

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

Ingredients

1/2 teaspoon saffron threads
1/4 cup boiling water, plus up to 2 tablespoons more if needed
2 garlic cloves
Coarse salt
1 cup torn white bread, crust removed
1 large egg yolk, room temperature
1 1/2 cups extra-virgin olive oil, divided
1/4 teaspoon cayenne pepper or 2 crushed dried red chiles
1/4 teaspoon sweet paprika

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 (FANCY SPICY FRENCH MAYO)

Rouille (Fancy Spicy French Mayo) image

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

Ingredients

1/2 tsp saffron threads
1 cup mayonnaise
2 each garlic cloves (minced)
1/2 tsp cayenne pepper (ground)
salt and fresh cracked pepper (to taste)

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

Rouille image

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

Ingredients

3 tablespoons water
3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)
3 garlic cloves
1/2 teaspoon coarse sea salt
1/2 teaspoon cayenne
3 tablespoons extra-virgin olive oil

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.

FRENCH ROUILLE SAUCE

French Rouille Sauce image

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

Ingredients

1 tablespoon water
1 tablespoon white wine vinegar
Pinch of saffron
2 to 3 slices white bread (crusts removed)
3 to 4 cloves of garlic (finely chopped)
2 egg yolks
1/4 teaspoon chili powder
1/2 cup olive oil
Salt to taste

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

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.

ROUILLE

Rouille image

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

Ingredients

6 large garlic cloves, peeled
1/4 teaspoon salt
18 fresh basil leaves
3/4 cup breadcrumbs or 3/4 cup panko breadcrumbs
3 teaspoons stock, hot
3 egg yolks, beaten until well blended
2 red bell peppers, roasted and peeled
1 cup olive oil
Tabasco sauce, to taste
salt, to taste
pepper, to taste

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

PERFECT HOMEMADE MAYONNAISE (JULIA CHILD)

Perfect Homemade Mayonnaise (Julia Child) image

From "Mastering the Art of French Cooking". JULIA'S POINTS TO REMEMBER : Temperature: Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the egg yolks. Heat the oil to tepid if it is cold. Egg Yolks: Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil. Adding the Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly. Proportions: The maximum amount of oil one U.S. Large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made made mayonnaise before, it is safest not to exceed 1/2 cup of oil per egg yolk. REMEDY FOR TURNED MAYONNAISE: You will never have trouble with freshly made mayonnaise if you have beaten the egg yolks thoroughly in a warmed bowl before adding the oil, if the oil has been added in droplets until the sauce has commenced to thicken, and if you have not exceeded the maximum proportions of 3/4 cup of oil per egg yolk. A mayonnaise has turned when it refuses to thicken, or, in a finished mayonnaise, when the oil releases itself from suspension and the sauce curdles. In either case, the remedy is simple. Warm a mixing bowl in hot water. Dry it. Add 1 teaspoon of prepared mustard and 1 teaspoon of sauce. Beat with a wire whip for several seconds unil they cream and thicken together. Beat in the rest of the sauce by teaspoons, thickening each addition before adding the next. This always works. Just be sure you add the turned sauce a little bit at a time, particularly at first. REFRIGERATION: After several days under refrigeration, mayonnaise has a tendency to thin out, especially if it is stirred before it comes to room temperature. If it does turn, bring it back using the preceding system.

Provided by blucoat

Categories Sauces

Time 25m

Yield 2-2 3/4 cups, 44 serving(s)

Number Of Ingredients 5

Ingredients

3 egg yolks
3 -5 tablespoons wine vinegar or 3 -5 tablespoons lemon juice
1 1/2-2 1/4 cups salad oil or 1 1/2-2 1/4 cups a mixture of each oil
1/2 teaspoon salt
1/4 teaspoon dry mustard or 1/4 teaspoon prepared mustard

Steps:

NOTE: The following directions are for a hand-beaten sauce. Exactly the same system is followed for an electric beater. Use the large bowl, and the moderately fast speed for whipping cream. Continually push the sauce into the beater blades with a rubber scraper.
Warm a round-bottomed, 2 1/2-to 3-quart glazed pottery, glass, or stainless steel mixing bowl in hot water. Dry it and set it in a heavy casserole or saucepan to keep it from slipping. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
Add 1 tablespoon wine vinegar or lemon juice, plus the salt and mustard. Beat for 30 seconds more.
The egg yolks are now ready to receive the oil. If it is cold, heat it to tepid; and if you are a novice, use the minimum amount. While it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough. You can switch hands or switch directions, it makes no difference as long as you beat constantly. Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil. After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis is over. The beating arm may rest a moment. Then beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition.
When the sauce becomes too thick and stiff, beat in drops of wine vinegar or lemon juice to thin it out. Then continue with the oil.
Beat 2 tablespoons boiling water into the sauce. This is an anti-curdling insurance. Season to taste with wine vinegar, lemon juice, salt, pepper, and mustard.
If the sauce is not used immediately, scrape it into a small bowl and cover it closely so a skin will not form on its surface.

Nutrition Facts : Calories 68.5, Fat 7.7, SaturatedFat 1.1, Cholesterol 12.9, Sodium 27.1, Protein 0.2

BOUILLABAISSE

Bouillabaisse image

I wanted to post a labor intensive but delicious version of this recipe. It is mostly borrowed from cliffordawright.com. This is an all-day type of recipe but there is a lot of waiting and the smell is fantastic -- take your time. Your choice of fish and seafood can vary. I suggest buying fish that you can fillet for two reasons -- 1. fillets are easier to eat 2. you need the carcasses and heads to make the broth. If the store (aka fishmonger) will fillet the fish, make sure that you get the head and carcass for each fish. For a helpful video on how to fillet fish, see http://www.youtube.com/watch?v=al4hHFQF40Q&feature=related I used 2 red snapper, a striped bass, and 2 small mackerel. Next time, no mackerel for me -- I'll use sculpin or some type of sea bass. I used only fish with scales (no shellfish, eel, sculpin, ...) because I had guests that keep kosher.

Provided by Nick858

Categories European

Time 5h

Yield 4-6 serving(s)

Number Of Ingredients 32

Ingredients

4 lbs cod (or sculpin, any firm white fish) or 4 lbs halibut (or sculpin, any firm white fish)
3 lbs striped bass (any oily fish ) or 3 lbs mahi mahi (any oily fish )
1 dozen clam (optional)
1 whole lobster (optional)
2 tablespoons butter
2 medium onions (1 sliced and 1 medium diced)
6 cups cold water
1 cup dry white wine
2 bouquet garni (1 bay leaf, 4 sprigs thyme, 4 sprigs parsley, 10 peppercorns)
1/2 cup olive oil
6 garlic cloves, minced separated in half
1/4 teaspoon saffron thread, plus
1 pinch saffron thread
1 large leek, thinly sliced white and light green parts only
1 stalk celery, finely chopped
1 carrot, finely chopped
1 1/2 lbs chopped tomatoes
3 pieces orange peel (1-inch pieces ( use a veggie peeler)
1/2 tablespoon fennel seed (or 6 sprigs fresh fennel greens)
2 lbs potatoes, scrubbed and quartered
3 cups boiling water (if needed)
1 tablespoon tomato paste
1 tablespoon anise-flavored liqueur (Pernod, Ouzo, Absinthe, ...)
12 slices French bread
1/2 cup fish stock (see steps below)
1 cup white bread, torn into 1 inch cubes crusts removed
3 garlic cloves
1/4 teaspoon salt
1/4 teaspoon ground red pepper
6 saffron threads (they won't let me say pinch!)
1 egg yolk
1/2 cup olive oil

Steps:

Preparing the fish. The fish should be cleaned, gutted and scaled. You can then fillet the fish. Cut the fillets in halves or thirds depending on the size. Reserve heads, fins, and carcasses. Remember: do not allow contact between the cut sides of fish fillets and fresh water. If using lobster remove the tail (and halve) and the claws and reserve in the fridge. Split the lobster in half length-wise and clean the inside of the lobster head. Wash clams.
For the fish stock, cook sliced onion in butter in a stockpot for about 5 minutes. Add fish heads, fins, and carcasses (and lobster body if you're using one) along with 6 cups cold water and the white wine. Add 1 of the bouquet garni. Simmer (low) this for about 2 hours.
While the stock is cooking, marinade the fillets in 1/4 cup olive oil with a pinch of the saffron threads and half of the garlic in a large bowl. Cover with plastic wrap and allow for at least 2 hours of marinade time.
Once the stock has completed cooking, strain with a fine sieve or colander. Be sure to squeeze as much juice from the bones and meat as possible. Reserve one half cup of broth for the rouille. Wash the stockpot so that it can be used again to make the soup.
For the soup, heat the other 1/4 cup olive oil over medium heat and add remaining onion, along with leeks, celery and carrot. Cook for about 10 minutes. Add tomatoes, the remaining garlic, orange peel, 1/4 teaspoon saffron, and fennel to the pot. Add the fish stock and (low) simmer for at least 40 minutes partially covered. About 20 minutes before you are finished, add the potato quarters.
While the soup is cooking, make the rouille. Soak the bread pieces in the reserved stock. Squeeze the juice out and place bread in food processor. In a mortar and pestle, smash the garlic and salt into a paste. Add the paste in the food processor. Add red pepper, saffron, and egg yolk to food processor. Blend and simultaneously drizzle oil into the mixture. The rouille (it's just a fancy French mayo) should then be refrigerated for about an hour before using and keeps up to a week.
Once the soup is finished you can cook the fish. First remove the potato and keep warm. Strain the soup again and return to the pot. Bring to a very rapid boil/ "boiling like mad" -- this is to help the oils emulsify. Add lobster tail and claws first -- cook for 1 minute. Then add clams and oily fish -- cook for 1-2 minutes. Then add white fish fillets -- cook for 2-3 minutes. Serve now!
Serve in large shallow bowls. Place one slice of bread in the bottom of each bowl. Place fish and shellfish on top of bread along with a few pieces of potato. Ladle soup over the top of the fish and bread. Pass rouille (add some to soup and/or spread on your bread) and serve with extra French bread.

ROUILLE - FRENCH CAYENNE PEPPER, SAFFRON AND GARLIC MAYONNAISE

Rouille - French Cayenne Pepper, Saffron and Garlic Mayonnaise image

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

Ingredients

3 egg yolks
1/4 teaspoon dry mustard
4 -6 minced garlic cloves
1 tablespoon white wine, warmed slightly
1 teaspoon saffron thread
1/2 teaspoon cayenne pepper
1 teaspoon pastis or 1 teaspoon Ricard
1 1/2 cups olive oil
salt
1/2 lemon, juice of

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

ROUILLE

Rouille image

Categories Condiment/Spread Garlic Quick & Easy Summer Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

3 tablespoons water
3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)
3 garlic cloves
1/2 teaspoon coarse sea salt
1/2 teaspoon cayenne
3 tablespoons extra-virgin olive oil

Steps:

Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle (see cooks' note, below). Add moistened bread crumbs and mash into garlic paste.
Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.

SAUCE ROUILLE (GARLIC MAYONNAISE FOR FISH SOUPS)

Sauce Rouille (Garlic Mayonnaise for Fish Soups) image

Provided by Craig Claiborne

Categories condiments

Time 10m

Yield About 1 cup

Number Of Ingredients 8

Ingredients

1 egg yolk
1 tablespoon finely minced garlic
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
Salt to taste if desired
Freshly ground pepper to taste
3/4 cup olive oil

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

SAFFRON ROUILLE

Saffron Rouille image

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

Ingredients

1/8 teaspoon crumbled saffron threads
1/4 teaspoon hot water
1 cup mayonnaise
1/4 cup chopped roasted red peppers
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh lemon juice
2 teaspoons finely chopped garlic
1/2 teaspoon cayenne

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.