Rouille #2

Yield: 1 servings

Measure Ingredient
1.00 red pepper; roasted and peeled
2.00 garlic cloves
1.00 slice white bread; crusts removed, torn into
1.00 egg yolk
1.00 tablespoon dijon mustard
1 juice of 1 lemon
½ cup olive oil
1 salt; to taste
1 cayenne pepper; to taste

In work bowl of a food processor combine pepper, garlic, white bread, egg yolk, mustard and lemon juice. Process until smooth. With motor running gradually add oil in a thin stream and process until emulsified. Adjust seasonings to taste with salt and cayenne -- it should be spicy. This recipe yields about 1 cup.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-125 broadcast 01-08-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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