Florence Fabricants Rouille Recipes

ROUILLE - FRENCH MAYONNAISE

Steps:

• Infuse by combining saffron, lemon peel and shallots into a pot.
• Boil the ingredients with white wine, and heat until the mixture is almost dry.
• Let the mixture come all the way down to room temperature.
• Then place the mixture in the food processor As you are blending, add six whole cloves of garlic and six egg yolks.
• Make sure everything is completely pureed before drizzling in about two cups of olive oil.
• By the time your mixture is nice and thick, you're done.
• (If the processor binds up, splash in a little water!).

ROUILLE

Steps:

• Add the stock to the bread crumbs. Let stand for a couple of minutes, then press out the bread. In a large mortar, press the peppers and garlic. When well pounded add the pressed bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt.

FLORENCE FABRICANT'S ROUILLE

Steps:

• To make the rouille, crumble the chili pepper and saffron into a small bowl and moisten with the water. Set aside.
• Break up the white bread, place it in a food processor and process to make fine bread crumbs. Transfer the crumbs to a small bowl and moisten with fish soup. Do not rinse the food processor.
• With the processor running, drop the garlic cloves in through the seed tube, then add the chili and saffron mixture. Turn off the processor and scrape the sides of the container. Add the bread and process to combine.
• With the processor running, slowly drizzle in the olive oil and continue processing several minutes, until the mixture is thick and smooth, like mayonnaise.