FRENCH ROUILLE SAUCE
French rouille sauce is a thick, mayo-like recipe that's great with bouillabaisse and other seafood dishes. Saffron contributes the yellow color.
Provided by Hank Shaw
Categories Sauce
Time 16m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 207 kcal, Carbohydrate 3 g, Cholesterol 93 mg, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, Sodium 146 mg, Sugar 0 g, Fat 21 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
ROUILLE
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
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
Provided by Food Network
Number Of Ingredients 6
Steps:
- Puree the parboiled pepper, pimientos, garlic and olive oil until thick. Add enough breadcrumbs so that "rouille" holds its shape.
ROUILLE
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.
ROUILLE
Provided by Emeril Lagasse
Yield 1 cup
Number Of Ingredients 6
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.
ROUILLE
Provided by Amanda Hesser
Categories condiments, sauces and gravies
Time 45m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place vinegar in a very small pan over medium-low heat. When vinegar is hot, remove pan from heat and add saffron. Steep 20 minutes. Add lemon juice; mix well.
- Place egg yolk in a deep, medium mixing bowl. With a large whisk, beat about 15 seconds. Add the saffron mixture, salt and garlic, and whisk 30 seconds. Then, whisking vigorously, slowly add the oil in a thin stream. Whisk until the sauce is very thick. Adjust seasonings. Transfer to a bowl, cover and refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 0 grams
ROUILLE
Categories Condiment/Spread Garlic Quick & Easy Summer Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle (see cooks' note, below). 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
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
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
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
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.)
ROUILLE
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
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
ROUILLE - FRENCH CAYENNE PEPPER, SAFFRON AND GARLIC MAYONNAISE
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
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
Red garlic sauce. This is a great, very rich, sauce. Wonderful for Steak de Burgo. For the stock, substitute 1 T demiglace or 1/4 tsp glace de viand. I use Toby Germain's basic recipe, #70198. Panko can be substituted for the bread crumbs. This takes some work, but is worth the time and effort.
Provided by Queen Dragon Mom
Categories Sauces
Time 1h
Yield 1 1/2 cups
Number Of Ingredients 11
Steps:
- Using a mortar and pestle, mash the garlic until it's a thick puree. (Don't use a food processor, it incorporates air.).
- Add salt, pound into a paste.
- Add herbs, continue to mash.
- Add bread crumbs and stock, mash until fully incorporated.
- When all ingredients are indistinguishable, transfer to a heavy bowl.
- Add the egg yolks, incorporate by mashing and stirring, in turn.
- Add the red pepper, mashing and stirring.
- Beat all together until sticky.
- Continue beating, adding oil in a thin stream. (At this point a food processor is handy, or a stand mixer.).
- When the oil is all added, the result should be a thick, heavy sauce, almost like a mayonniase or aioli.
- Season to taste with hot sauce, salt and pepper.
Nutrition Facts : Calories 1649.1, Fat 155.6, SaturatedFat 23.6, Cholesterol 377.6, Sodium 806.3, Carbohydrate 54.6, Fiber 6.1, Sugar 10.3, Protein 14.7
BOUILLABAISSE
This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.
Provided by Mary Young
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
- Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
- Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
- Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 6 g, Cholesterol 124.5 mg, Fat 18 g, Fiber 1 g, Protein 42.9 g, SaturatedFat 3 g, Sodium 202.9 mg, Sugar 2.3 g
ROUILLE
Active time: 20 min Start to finish: 40 min
Yield Makes about 2 cups
Number Of Ingredients 8
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).
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