Rouille

Ingredients for 1 servings:

• 1 egg(s), whole
• 400 ml oil, not olive oil, it will be bitter
• 3 clove(s) garlic, peeled, coarsely chopped
• 1 tsp, heaped salt
• 1 tsp sugar
• 1 tbsp lemon juice
• ½ tsp paprika powder, preferably roasted
• ¼ tsp chili powder, hot, or 1 chili pepper, coarsely chopped
• 1 pinch of turmeric

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Total time approx. 35 minutes

tastes like this, but is much easier and faster

All ingredients must be at room temperature. I pour everything into a blender in the order described below and let it stand on the counter for an hour, covered with foil, to ensure the temperature is just right. The blender container should be only a few millimeters larger in diameter than the immersion blender. Add the egg, garlic, lemon juice, all spices, and then the oil to the container. Carefully place the immersion blender, unplugged, on the bottom of the blender so that the egg and oil mix as little as possible. Then turn it on at high speed and let it rest on the bottom until thick, white clouds begin to rise in the jar. The sound of the blender will also change because it has more to do. Then slowly pull upwards, and you’ll see the “white cloud” grow. Once you’re at the top, hold it at a slight angle so that as little oil as possible remains on top. The rest that remains is fine. Refrigerate the rouille. It’s ready in 5 minutes and goes well with fish and meat, or just on bread—best served with tapenade. Tip: Don’t prepare the sauce during a thunderstorm. It happened to me 2 or 3 times that the ingredients didn’t combine.