Recipe courtesy of Michele Urvater

Mustard Rouille for Soup

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 1 1/2 cups



  1. 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.