Best Rouille French Mayonnaise Recipes
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 - FRENCH MAYONNAISE
This is posted in response to a request. I haven't made it but from the pictures I can tell it is a beautiful golden color worthy of trying!
Provided by TishT
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
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!).
Nutrition Facts : Calories 1092.6, Fat 114.8, SaturatedFat 17.4, Cholesterol 314.7, Sodium 18.2, Carbohydrate 4, Fiber 0.1, Sugar 0.8, Protein 4.4
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