Garlic Rouille Recipes

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ROUILLE



Rouille image

As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and delivers a true burst of Mediterranean flavor.

Categories     Garlic     No-Cook     Vegetarian     Vegan     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 6

3 tablespoons water
3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)
3 garlic cloves
1/2 teaspoon coarse sea salt
1/2 teaspoon cayenne
3 tablespoons extra-virgin olive oil

Steps:

  • Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread crumbs and mash into garlic paste.
  • Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.

ROUILLE



Rouille image

Provided by Ina Garten

Categories     condiment

Time 15m

Yield 1 cup

Number Of Ingredients 7

4 large garlic cloves
1 1/2 teaspoons kosher salt
*1 extra-large egg yolk, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
1 cup good olive oil

Steps:

  • Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
  • With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

GARLIC ROUILLE



Garlic Rouille image

I saw Ina Garten today make Recipe #349234 and topped it with this wonderful looking garlic rouille. I have to post it so I can make this later. *Please only use fresh eggs with this recipe.

Provided by Penny Stettinius

Categories     Sauces

Time 20m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 7

4 large garlic cloves
1 1/2 teaspoons kosher salt
1 extra-large egg yolk, at room temperature
1 1/2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon saffron thread
1/4 teaspoon red pepper flakes, crushed
1 cup extra virgin olive oil

Steps:

  • Place the garlic and salt on a cutting board and mince together.
  • Transfer the mixture to a food processor fitted with the steel blade.
  • Add the egg yolk, lemon juice, saffron, and red pepper flakes.
  • Process until smooth.
  • With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion.
  • Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

Nutrition Facts : Calories 332.3, Fat 36.8, SaturatedFat 5.2, Cholesterol 35, Sodium 438.7, Carbohydrate 1.3, Fiber 0.1, Sugar 0.1, Protein 0.6

SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS



Seafood Stew with Garlic Rouille Croutons image

Seafood stew with garlic rouille croutons is Chuck Hughes' perfect seafood-lover's delight.

Provided by Chuck Hughes

Categories     main-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 35

3 tablespoons/45ml olive oil
1 carrot, chopped
1 celery rib, chopped
1 fennel bulb, chopped
1 garlic bulb, halved horizontally
1 leek, chopped
1 onion, chopped
3 tablespoons/45ml ketchup
3 sprigs fresh rosemary
3 sprigs fresh thyme
Shells of 4 crab legs (reserve the meat for the stew, below)
Shells of 2 lobsters (reserve the meat for the stew, below)
1 tablespoon/15ml peppercorns
1 tablespoon/15ml cold butter
Salt and freshly ground black pepper
2 tablespoons/30ml olive oil
2 leeks, cut into chunks
12 shiitake mushrooms, stemmed
4 red bell peppers, roasted, peeled and sliced
Salt and freshly ground black pepper
1 cup/250ml frozen peas
6 to 8 slices country bread
3 cloves garlic, chopped
1/2 red chile pepper, seeded and chopped
1 egg yolk
1 cup/250ml olive oil, plus more for the pan
Salt and freshly ground black pepper
1 pound/500g clams
8 ounces /225g mussels
8 ounces/225g rock shrimp
Meat from 2 lobsters
Meat from 4 crab legs
Olive oil, for drizzling
4 to 6 sea scallops on the shell
Fresh chervil

Steps:

  • For the seafood stock: Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters) water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.
  • For the roasted leeks and mushrooms: Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices) and a ladle of seafood stock. Season with salt and pepper. Keep warm.
  • For the rouille croutons: Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat. Set aside.
  • For the seafood stew: Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.

GARLIC AND SAFFRON MAYONNAISE (ROUILLE)



Garlic and Saffron Mayonnaise (Rouille) image

Provided by David Kamen

Categories     Condiment/Spread     Garlic     No-Cook     Vegetarian     Saffron

Yield Makes 1 cup

Number Of Ingredients 9

2 cloves garlic, peeled
Kosher salt
1 large egg yolk, at room temperature
1 teaspoon lemon juice
1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
1 teaspoon breadcrumbs
Cayenne pepper
Freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

  • 1. Finely chop the garlic. Sprinkle a pinch of salt over the garlic and continue chopping and smashing it with the side of your knife to form a coarse paste. Transfer the paste to a medium mixing bowl.
  • 2. Add the egg yolk, lemon juice, saffron and its soaking water, breadcrumbs, and a pinch of cayenne and black peppers. Whisk to combine the ingredients. Continue whisking constantly while drizzling the olive oil into the bowl in a slow, steady stream. When all of the oil is included, the mixture should have a consistency similar to that of mayonnaise. Serve the rouille or store it in the refrigerator, covered or jarred, for future use.

ROUILLE



Rouille image

This rouille is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try with: shellfish, grilled fish, or pork, bouillabaisse.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 40m

Yield Makes 1 1/2 cups

Number Of Ingredients 9

1/2 teaspoon saffron threads
1/4 cup boiling water, plus up to 2 tablespoons more if needed
2 garlic cloves
Coarse salt
1 cup torn white bread, crust removed
1 large egg yolk, room temperature
1 1/2 cups extra-virgin olive oil, divided
1/4 teaspoon cayenne pepper or 2 crushed dried red chiles
1/4 teaspoon sweet paprika

Steps:

  • Crush saffron, and place in a medium bowl. Pour 1/4 cup boiling water over; steep 15 minutes.
  • Meanwhile, chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.
  • Add bread to saffron water; press to absorb.
  • Add egg yolk; stir to combine. Gradually add 1/4 cup oil, drop by drop, stirring constantly, until smooth. Stir in remaining oil in a steady trickle.
  • Stir in garlic, cayenne or chiles, and paprika, and season with salt.

ROUILLE WITH POTATOES



Rouille with Potatoes image

The potatoes give this garlicky rouille condiment some added heft.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Yield Makes 3 cups

Number Of Ingredients 8

2 heads garlic, separated into cloves and peeled
2 cups extra-virgin olive oil, divided
2 white potatoes, peeled and cut into 1-inch pieces
1 teaspoon saffron threads, crumbled
1/2 teaspoon red-pepper flakes
1/2 teaspoon sweet paprika
3 large egg yolks, room temperature, lightly beaten
Coarse salt

Steps:

  • Combine garlic and 1/2 cup oil in a small pot. Bring to a simmer over medium-high heat; cook until very tender, 5 to 7 minutes. Pour oil through a fine sieve into a bowl. Set aside garlic. Place potatoes in a pot; cover with 1 inch water. Bring to a boil. Reduce heat, and simmer potatoes until tender, about 12 minutes. Pass garlic and potatoes through a food mill into a bowl.
  • Stir in saffron, pepper flakes, and paprika. Stir in egg yolks. Beat in garlic oil and remaining 1 1/2 cups olive oil with a mixer until emulsified. Season with about 1 teaspoon salt. Rouille can be refrigerated up to 2 days. (Note: The egg yolks in this recipe are not cooked.)

SAUCE ROUILLE (GARLIC MAYONNAISE FOR FISH SOUPS)



Sauce Rouille (Garlic Mayonnaise for Fish Soups) image

Provided by Craig Claiborne

Categories     condiments

Time 10m

Yield About 1 cup

Number Of Ingredients 8

1 egg yolk
1 tablespoon finely minced garlic
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
Salt to taste if desired
Freshly ground pepper to taste
3/4 cup olive oil

Steps:

  • Put the yolk in a mixing bowl and add the garlic, paprika, cayenne, lemon juice, salt and pepper. Beat with a wire whisk. Gradually add the oil while beating.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 17 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 58 milligrams, Sugar 0 grams

ROUILLE



rouille image

Rouille Rouille is a sauce that originates in the Mediterranean and is traditionally served with seafood soups and stews.

Provided by tizliz

Time 15m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Place the red pepper under a hot grill and cook for 5 minutes on both sides, so that it softens and the skin is slightly charred.
  • Remove the pepper from the grill and peel the skin with a small knife. Halve the pepper remove the seeds and roughly chop the flesh.
  • Place the garlic, chilli, pepper and smoked paprika in a food processor or blender and puree to a smooth paste.
  • With the motor running gradually pour in the olive oil until well combined, finally blend in the breadcrumbs.
  • Season the rouille to taste. Serve

ROUILLE - FRENCH CAYENNE PEPPER, SAFFRON AND GARLIC MAYONNAISE



Rouille - French Cayenne Pepper, Saffron and Garlic Mayonnaise image

Rouille is a classic French garlic mayonnaise with Cayenne Pepper. The word "rouille" actually describes the "rust" or red colour of the sauce. Saffron gives the dish its distinctively Provencal taste & also adds a subtle depth to the sauce. Rouille is traditionally served as an accompaniment for the spicy seafood stew "Bouillabaisse or any other French fish soups. It is easy to make and can be stored for up to a week in the fridge. I LOVE the earthy smell of the saffron in this garlic mayonnaise - it gives the sauce a heady aroma that stands up to the pungency of the garlic and the heat of the cayenne pepper.......great spread on toast too!! NB: Rouille is often made with bread and mashed potatoes - depending on the French region - this recipe is for a lighter version, and has no bread or potatoes added.

Provided by French Tart

Categories     Sauces

Time 15m

Yield 2 Cups

Number Of Ingredients 10

3 egg yolks
1/4 teaspoon dry mustard
4 -6 minced garlic cloves
1 tablespoon white wine, warmed slightly
1 teaspoon saffron thread
1/2 teaspoon cayenne pepper
1 teaspoon pastis or 1 teaspoon Ricard
1 1/2 cups olive oil
salt
1/2 lemon, juice of

Steps:

  • Put the egg yolks, mustard, and garlic in a food processor (or blender) and purée 30 seconds.
  • With the machine still running, start to add the olive oil, drop by drop until it is thick and smooth. When it reaches this consistency, start to add the oil in a slow steady stream until gone.
  • Dissolve the saffron threads in the warm white wine and add to the blender.
  • Transfer to a bowl and taste. Stir in salt and lemon juice to season.
  • Serve as an accompaniment to bouillabaisse or other fish soup. It may also be used as a dip.

Nutrition Facts : Calories 1528.3, Fat 168.3, SaturatedFat 24.6, Cholesterol 283.2, Sodium 16.4, Carbohydrate 4.6, Fiber 0.4, Sugar 0.6, Protein 4.3

ROUILLE



Rouille image

Provided by Jonathan Reynolds

Categories     condiments

Time 10m

Yield 1 cup

Number Of Ingredients 8

1/2 cooked potato
1/4 cup cooking liquid from chicken bouillabaisse (see recipe)
2 large cloves garlic, peeled
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 large egg yolk
1/2 cup extra-virgin olive oil
Salt to taste

Steps:

  • Peel potato and place with the cooking liquid in the container of a blender. Add the garlic, paprika and cayenne. Blend until very smooth.
  • Add the egg yolk and pulse to combine. With the motor running, very slowly drizzle in the olive oil. Season to taste with salt.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 16 grams, Carbohydrate 4 grams, Fat 19 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 117 milligrams, Sugar 0 grams

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Top Asked Questions

How do you make Rouille sauce?
You can enjoy the sauce at room temperature or cold. This simple recipe calls for vinegar, saffron, white bread, garlic, egg yolks, chili powder, and olive oil. A few seconds in the microwave and a quick blend in the food processor will have you making authentic, delicious rouille in just minutes. Gather the ingredients.
How to cook garlic Rouille with potatoes?
The potatoes give this garlicky rouille condiment some added heft. Combine garlic and 1/2 cup oil in a small pot. Bring to a simmer over medium-high heat; cook until very tender, 5 to 7 minutes. Pour oil through a fine sieve into a bowl. Set aside garlic. Place potatoes in a pot; cover with 1 inch water.
How to cook Rouille Rouille with red pepper?
A star rating of 3 out of 5. Rouille Rouille is a sauce that originates in the Mediterranean and is traditionally served with seafood soups and stews. Place the red pepper under a hot grill and cook for 5 minutes on both sides, so that it softens and the skin is slightly charred.
What to eat with Rouille sauce?
Rouille sauce is the perfect accompaniment to fish soup, and is eaten on croutons of garlic-rubbed bread, and is in the form of a spicy mayonnaise. Also, its rusty color (brown-red) is the origin of its name. What is rouille? According to tradition, rouille is prepared with monkfish liver and a lot of garlic.

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