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Rouille

There are as many recipes for Rouille as there are for Bouillabaisse. The traditional recipe is a homemade mayonnaise, with raw garlic (it’s up to your conscience how much) incorporated with the egg yolks and the whole seasoned with cayenne pepper.

Much of the Rouille you’ll encounter is simply mayonnaise from a jar, judiciously seasoned with pressed raw garlic, and cayenne pepper. It’s fine.

Unfortunately, mayonnaise, with its egg yolk and olive oil base, is high in fat. Since we love Rouille, we have invented a low fat version that is delicious and nearly guilt-free.

 

INGREDIENTS:
1 roasted Red Pepper (a small jar of roasted red peppers works fine)
4 slices of White Bread, crusts and all
peeled cloves of Garlic (we use about 10)
2-4 tablespoons Olive Oil
Cayenne Pepper to taste (we start with about ½ teaspoon but definitely add more)
GARNISH:
None
SPECIAL PREPARATIONS:
None
SPECIAL EQUIPMENT:
Food Processor
DIRECTIONS:
1. Put the red pepper in a food processor and process until smooth.
2. Add the garlic (you can coarsely chop it first, if you like) and process again.
3. Add the bread and process until all is integrated.
4. Add the olive oil and process to a smooth paste, cleaning the sides with a rubber spatula once or twice.  Season with cayenne.
PRESENTATION SUGGESTIONS:
Garnish Bouillabaisse with Croûtons spread with Rouille.
SERVES: 6

 

 

 
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