Rouille French Mayonnaise Recipes

FRENCH ROUILLE SAUCE

Steps:

• Gather the ingredients.
• Heat the water, vinegar, and saffron in the microwave for 30 seconds. Mix well until you have a very yellow liquid.
• Cut the white bread into chunks, place in a large bowl, and pour the saffron mixture over. Mix well.
• Put the bread mixture in a food processor and add the garlic, egg yolks, and chili powder. Blend for about 30 seconds; scrape down the sides.
• While slowly drizzling in the olive oil, blend on low power just until mixed. Season with salt.
• Spoon the sauce, which should be like thick mayonnaise, into a bowl and serve immediately. You can also refrigerate until chilled if you prefer it cold.
• Serve alongside fish and enjoy.

ROUILLE - FRENCH CAYENNE PEPPER, SAFFRON AND GARLIC MAYONNAISE

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.

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:

• 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

Steps:

• Lay bell peppers on their sides on racks of gas burners and turn flame on high. (Or put on rack of broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 8 to 12 minutes. Transfer peppers to a bowl, then cover and let steam 20 minutes. Remove skin and seeds from peppers and tear flesh into large pieces.
• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).
• Purée bell peppers, garlic paste, jalapeño, and bread crumbs in a food processor. With motor running, slowly add oil, then lemon juice and pepper, blending until very smooth (it will look like an orange-pink mayonnaise).

ROUILLE ON CROUTONS

Steps:

• Preheat oven to 325 degrees. Cut baguette into sixteen 1/4-inch-thick slices and three 1/2-inch-thick slices. Cut 1/2-inch-thick slices into cubes; soak in broth. Arrange slices on a baking sheet. Brush one side with oil. Toast in oven about 10 minutes. Using a mortar and pestle, pound and stir garlic, salt, saffron, and cayenne into a paste. Squeeze broth from cubes (reserve broth); add cubes to mortar. Add yolk; pound and stir. While stirring, add oil in a slow, steady stream until emulsified. If needed, thin with reserved broth. Serve on croutons.

GARLIC AND SAFFRON MAYONNAISE (ROUILLE)

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

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.

SAUCE ROUILLE (GARLIC MAYONNAISE FOR FISH SOUPS)

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.