Rouille
- Total:
- 15 min
- Prep:
- 15 min
- Yield:
- 1 cup
- Level:
- Intermediate
Ingredients
Directions
Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
2008, Barefoot Contessa Back to Basics, All Rights Reserved
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