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@...>