Name: Rouille
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 1 cup
Ingredients: 4 large garlic cloves; 1 1/2 teaspoons kosher salt; *1 extra-large egg yolk, at room temperature; 1 1/2 tablespoons freshly squeezed lemon juice; 1/2 teaspoon saffron threads; 1/4 teaspoon crushed red pepper flakes; 1 cup good olive oil

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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: Chicken All the Time

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Total:: 15 min
Prep:: 15 min

Yield:: 1 cup

Level:: Intermediate

Ingredients

4 large garlic cloves
1 1/2 teaspoons kosher salt
*1 extra-large egg yolk, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
1 cup good olive oil

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.

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