Rouille on Croutons
Our spicy garlic mayonnaise, a customary accompaniment, includes cayenne.
- Servings: 8
Source: Martha Stewart Living, February 2005
- 1 long baguette
- 1/2 cup reserved bouillabaisse broth
- 1 cup good-quality extra-virgin olive oil, plus more for brushing
- 3 garlic cloves
- 1 teaspoon coarse salt
- Pinch of saffron
- 1/4 teaspoon cayenne pepper
- 1 large egg yolk
Preheat oven to 325 degrees. Cut baguette into sixteen 1/4-inch-thick slices and three 1/2-inch-thick slices. Cut 1/2-inch-thick slices into cubes; soak in broth. Arrange slices on a baking sheet. Brush one side with oil. Toast in oven about 10 minutes. Using a mortar and pestle, pound and stir garlic, salt, saffron, and cayenne into a paste. Squeeze broth from cubes (reserve broth); add cubes to mortar. Add yolk; pound and stir. While stirring, add oil in a slow, steady stream until emulsified. If needed, thin with reserved broth. Serve on croutons.