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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Chicken Bouillabasse for Supper

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Total:: 20 min
Prep:: 20 min

Yield:: 1 1/2 cups

Level:: Easy

Ingredients

1/4 cup of chicken bouillabaisse liquid
1/4 teaspoon powdered saffron
2 parboiled garlic cloves, pureed until it is pasty
3/4 cup crustless good quality French bread, cut into cubes
2 teaspoons mustard
1 tablespoon chopped pimiento
1/3 cup commercially prepared mayonnaise
1/4 cup extra virgin olive oil
1/4 cup vegetable oil
Salt and cayenne pepper to taste

Directions

Whisk the liquid, saffron, and garlic together. Soak the bread cubes in this for 10 minutes, then transfer the mixture to a blender. Blend the mixture until pureed. Add the mustard, pimiento and mayonnaise and puree again. Drizzle in oils until an emulsion forms. Season with about 1/2 teaspoon of salt and a dash of cayenne pepper.

My Private Notes

Name: Mustard Rouille for Soup
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 1 1/2 cups
Ingredients: 1/4 cup of chicken bouillabaisse liquid; 1/4 teaspoon powdered saffron; 2 parboiled garlic cloves, pureed until it is pasty; 3/4 cup crustless good quality French bread, cut into cubes; 2 teaspoons mustard; 1 tablespoon chopped pimiento; 1/3 cup commercially prepared mayonnaise; 1/4 cup extra virgin olive oil; 1/4 cup vegetable oil; Salt and cayenne pepper to taste