/assets/logos/nzwd.svg
Recipe

Rouille

Feb 28, 2012 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Makes 1 Cup
    • Print
    Print

Ingredients

Rouille
  • 1 pinch saffron threads
  • 2 teaspoon boiling water
  • 2 long red chillies, roasted, seeded, peeled
  • 2 boiled egg yolks
  • 2 clove garlic, chopped
  • 2 egg yolks
  • 1 tablespoon dijon mustard
  • 1 tablespoon red wine vinegar
  • 300 millilitre mild flavoured oil

Method

Rouille
  • 1
    To roast chillis, place chillis in a baking tray in oven at 180°C and roast, 15-20 minutes, until skin blackens and flesh is soft. Allow to cool, peel off skin and deseed.
  • 2
    Place saffron threads in a small bowl. Pour water over and soak, 2 minutes.
  • 3
    In the bowl of a food processor, pour in saffron and water, chillies, cooked yolks and garlic. Process to a paste.
  • 4
    Add raw yolks, mustard and vinegar. Process to combine.
  • 5
    With the motor running, add oil in a gradual, thin, steady stream through chute until very thick. Season to taste.

Notes

Serve rouille with your favourite seafood and crusty bread.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg