Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Chicken Bouillabasse for Supper
Mustard Rouille for Soup
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 1 1/2 cups
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- Level: Easy
- Total: 20 min
- Prep: 20 min
- 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
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.
