John Myers
Rouille – Mayonnaise-like Version
The perfect rouille – mayonnaise-like version recipe with a picture and simple step-by-step instructions.
- 1 size Garlic clove, or 2 small ones
- 1 pickled Grilled, peeled peppers
- 1 Egg yolk
- 1 teaspoon Honey Dijon mustard
- 2 teaspoon Freshly squeezed lemon juice
- 1 Msp Sweet paprika powder
- 1 Msp Cayenne pepper
- 0,5 Jars Saffron threads
- Lemon and herb fleur de sel, or other herbal salt
- Pepper from the grinder
- 50 ml Extra virgin olive oil
- 50 ml Neutral oil
- The pickled, grilled, peeled peppers, drain a little, cut into pieces and put in a mixing bowl.
- Peel the garlic clove (s), cut into large pieces and add to the container.
- Honey Dijon mustard, first 1 teaspoon. Lemon juice, egg yolk, spices: add lemon and herb fleur de sel, all other spices and the saffron threads to the container and puree everything together with the hand blender or in a blender.
- As soon as it is nice and creamy, blend in (leave the blender at the bottom of the vessel and then pull it up slowly, mashing it, as soon as you see that it is slowly turning into a mayonnaise consistency) gradually pour in the oil until to the desired consistency. Now, if necessary, taste again with lemon juice and salt. Decorate with a few saffron threads.
- This sauce results in a mayonnaise-like version * rouille *, which is somewhat reminiscent of an aioli, in a slightly spicier, hotter and different color. Tastes very good on fresh or roasted baguette, as well as with grilled / fried fish and grilled meat.
- Bon appetit !!! Bom Apetite !!!
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