Mustard rouille for soup

Yield: 1 Servings

Measure Ingredient
¼ cup Of chicken bouillabaisse liquid
¼ teaspoon Powdered saffron
2 Parboiled garlic cloves,; pureed until it is pasty
¾ cup Crustless good quality French bread,; cut into cubes
2 teaspoons Mustard
1 tablespoon Chopped pimiento
⅓ cup Commercially prepared mayonnaise
¼ cup Extra virgin olive oil
¼ cup Vegetable oil
Salt and cayenne pepper to taste

Whisk the liquid, saffron, and garlic together. Soak the bread cubes in this for 10 minutes, then transfer the mixture to a blender. Blend the mixture until pureed. Add the mustard, pimiento and mayonnaise and puree again. Drizzle in oils until an emulsion forms. Season with about ½ teaspoon of salt and a dash of cayenne pepper.

Yield: 1½ cups

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6720 Posted to MC-Recipe Digest V1 #277 Date: Mon, 4 Nov 1996 08:50:21 -0500 From: Meg Antczak <meginny@...>

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