Mustard rouille for soup
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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@...>