Rouille - red pepper mayonnaise
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| ½ | Red bell pepper | |
| 1 | small | Slice white bread, crust removed |
| 2 | tablespoons | Clam juice |
| 5 | To 10 Saffron threads | |
| 1 | Cayenne pepper to taste | |
| 2 | Garlic cloves, mashed finely | |
| 2 | teaspoons | Dijon mustard |
| 2 | Egg yolks | |
| ¾ | cup | Olive oil |
| ¾ | cup | Peanut oil |
| ½ | Lemon, juice only | |
| 1 | Salt and freshly ground pepper | |
| 2 | tablespoons | Chopped parsley |
| 2 | teaspoons | Tomato paste |
Directions
This fiery red sauce, the name of which means "rust," is almost always served with bouillabaisse.
Roast the bell pepper under the broiler (grill) until the skin turns black. Remove from the heat@at and place in a plastic bag for 5 minutes, or until the pepper is soft. When it is cool, peel it and discard the skin and seeds. Mash to a fine paste.
Soak the bread in the clam juice with the saffron and cayenne until it is saturated. Add the mashed garlic to the bread. Combine the mustard with the egg yolks and mix well, Add the yolks to the bread with 1 tablespoon olive oil. Mix until an emulsion is formed. Combine the olive oil and peanut oil. Drop by drop, add ail the oil to the emulsion, whisking constantly. Do not add the oil too quickly and be sure that the emulsion is homogeneous before adding more oil. Season with lemon juice, ground pepper, parsley, and tomato paste. Then add the mashed pepper.
Season with cayenne, lemon juice, salt and pepper as needed.
Makes about 2½ cups (2 fl oz/625 ml) Michael Roberts writing in the Oregonian FOODday, 1/12/93.
Posted by Stephen Ceideburg
Submitted By DALE SHIPP On 04-02-95