Recipe courtesy of Michele Urvater
Mustard Rouille for Soup
- Level: Easy
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 141
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 5
- Sodium
- 67
- Total: 20 min
- Prep: 20 min
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.