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Rouille Recipe

Rouille

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on March 01, 2011

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    I tried to make this twice with no luck. It came out very runny. What did I do wrong?

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  • on June 10, 2010

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    This option will always be thick...... many recipes add 1-1/2 cups soft white french bread without crust,.,,

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  • on May 23, 2010

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    Personal opinion...this mayo recipe by Ina is hard-cor-basic for making mayo If any reader of this comment has DVD shows of Julia Child, there is a recipe using the cooked potato. Regarding Ina's...I have always achieved a nice thickness as described. Alternative...we have mad Ina's mayo but used roasted garlic. Terrific.

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  • on April 25, 2010

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    The original French Rouille is made with egg yolk and a boiled potato. Try adding 1/2 boiled potato to the basic ingredients. mix all together in the blender, then slowly pouring the olive oil while blending. Mine turned out to be perfect and well thickened.

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  • on January 19, 2010

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    I followed the instructions for this rouille but it never thickened. It had good flavor but I could not serve a watery thin soupy sauce. Ina has wonderful recipes but this one was a flop.

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  • on April 25, 2009

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    I am afraid of raw eggs, so I cheat and use a cup of good Mayonaise (Best Foods Light / Hellmans and add finely chopped or pressed garlic, lemon juice (to taste, saffron and salt (to taste and I also add fresh thyme because its lemony and I grow it year round in my garden.

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  • on January 18, 2009

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    I attemplted to make this recipe twice. Both times the rouille never thickened. Instead, I had a watery sauce. With that said, the flavor was amazing. Too bad it did not come out right.

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  • on January 11, 2009

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    Did you perhaps use the entire egg instead of just the yolk? If you did that correctly then you probably poured the oil too fast.

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  • on January 05, 2009

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    The Roulle recipe seemed so easy. Just a few ingredients and a few simple steps to follow. I got a runny mess, not a wonderful mayonnaise consistency that was shown on TV. I even watched the episode again and just don't know what went wrong. I love Ina's recipes for their simplicity and flavor but the Rouille was a total loss. The chicken was delicious. I might add some fennel to the pot to have another vegetable to eat with the potatoes.

    Ken

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  • on December 28, 2008

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    Okay, i am pretty handy in the kitchen but I could not get this sauce to thicken. I don't know if I had the wrong grade olive oil or what! Has anyone else tried this one, we could use some help! The chicken turned out good, but if I know Ina, this is a tasty treat to this dish!!
    Lisa & Pat
    Hudson WI

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