Difference between revisions of "Alternative:Rouille"
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| − | + | | [[Cuisine of France|French cuisine]] | |
| − | '''Rouille''' is a traditional Provençal spicy garlic mayonnaise. It is usually served with [[ | + | '''Rouille''' is a traditional Provençal spicy garlic mayonnaise. It is usually served with [[Bouillabaisse|bouillabaisse]] fish stew. |
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# Blend together the bread, fish stock and egg yolk | # Blend together the bread, fish stock and egg yolk | ||
# Crush the garlic and safran and add to the paste | # Crush the garlic and safran and add to the paste | ||
| − | # Slowly incorporate the olive oil add the oil with one hand whilst whisking with the other as if preparing [[ | + | # Slowly incorporate the olive oil add the oil with one hand whilst whisking with the other as if preparing [[Mayonnaise|mayonnaise]] |
# Add salt and pepper | # Add salt and pepper | ||
| − | [[Category:French | + | [[Category:French cuisine]] |
| − | [[Category:Fish | + | |
| + | [[Category:Fish Recipes]] | ||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 17:34, 9 May 2012
| French cuisine
Rouille is a traditional Provençal spicy garlic mayonnaise. It is usually served with bouillabaisse fish stew.
Ingredients
- Baguette bread
- 1 egg yolk
- 10 cl olive oil
- 4 garlic cloves
- Safran
- 6 tablespoons fish stock
- salt and pepper
Procedure
- Blend together the bread, fish stock and egg yolk
- Crush the garlic and safran and add to the paste
- Slowly incorporate the olive oil add the oil with one hand whilst whisking with the other as if preparing mayonnaise
- Add salt and pepper
