Mustard rouille for soup

Yield: 1 Servings

Measure Ingredient
¼ cup Of chicken bouillabaisse liquid
¼ teaspoon Powdered saffron
2 \N 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
\N \N 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@...>

Similar recipes