Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This rouille is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try with: shellfish, grilled fish, or pork, bouillabaisse.

Martha Stewart Living, June 2012

Gallery

Recipe Summary test

prep:
20 mins
total:
40 mins
Yield:
Makes 1 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Crush saffron, and place in a medium bowl. Pour 1/4 cup boiling water over; steep 15 minutes.

    Advertisement
  • Meanwhile, chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.

  • Add bread to saffron water; press to absorb.

  • Add egg yolk; stir to combine. Gradually add 1/4 cup oil, drop by drop, stirring constantly, until smooth. Stir in remaining oil in a steady trickle.

  • Stir in garlic, cayenne or chiles, and paprika, and season with salt.

Cook's Notes

To store, refrigerate, covered, up to 2 days.

Advertisement

Reviews