Martha Rose Shulmans Rouille Recipes

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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.

MARTHA ROSE SHULMAN'S ROUILLE



Martha Rose Shulman's Rouille image

This variation is served with bouillabaisse and other fish soups. I like it with just about anything that aioli is good with.

Provided by Martha Rose Shulman

Categories     condiments

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 8

2 to 4 large garlic cloves (more to taste; authentic aioli has more like 4 to 6), peeled, cut in half, and green shoot removed
Salt to taste (about 1/2 teaspoon)
2 free-range organic egg yolks, or 1 egg and 1 egg white (the yolks are traditional, but the whole egg and white works fine)
1/2 cup grapeseed oil
1/2 cup extra virgin olive oil
2 generous pinches saffron
1/4 teaspoon ground cayenne, or 1 dried hot red pepper, seeded
1/2 teaspoon tomato paste (optional)

Steps:

  • Whether or not you are using a mortar and pestle for the mayonnaise, begin by mashing the garlic and salt together in a mortar and pestle. Mash to a smooth paste.
  • When you have mashed the garlic, add the saffron and the cayenne or hot pepper and mash together. Proceed with making the mayonnaise as directed.
  • Using the mortar and pestle (for egg yolks only; this is the traditional method, and will result in a very silky, creamy aioli if you do it correctly):
  • Add the egg yolks to the mortar and beat with the pestle until smooth. Measure the grapeseed oil into a measuring cup with a spout, and drip by drip, work the oil into the egg yolks, gently but constantly stirring in one direction with the pestle. As the mayonnaise begins to emulsify, you can start adding the oil in a steady stream, but the stream must be a thin one, and you must stir constantly but not too fast. Once you have a good emulsion, you can scrape the mixture into a bowl and continue with a whisk if it's easier for you. It helps to rest the bowl on a damp towel shaped into a ring. Use up the grapeseed oil first, since it makes a better emulsion than olive oil, then continue with the olive oil. I find that once the egg yolks and oil are emulsified, it's easiest to drizzle in a tablespoonful of oil while beating, stop drizzling and really beat hard to work it in, then continue with another tablespoonful. When all of the oil has been added and the mayonnaise is thick, taste and adjust salt. Refrigerate until ready to use.
  • Using a food processor: Place the egg yolks or egg and egg white in a food processor fitted with the steel blade. Turn it on, and begin drizzling in the grapeseed oil, then the olive oil, in a thin stream. Some food processors have little holes in the plungers meant for controlling the flow of oil into the mayonnaise. When all of the oil has been added, stop the processor and scrape in the garlic paste. Process for a few seconds, until the paste is well blended into the mixture. Taste and adjust salt. Refrigerate until ready to use. The mayonnaise will be thinner than the mortar and pestle version.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 83 milligrams, Sugar 0 grams

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