Rouille is a delicious and spicy red pepper mayonnaise which can be used as a dip for prawns or spread on chunks of crusty toasted bread and served with Bouillabaisse soup. This will keep for a couple of days covered in the fridge, just whisk up again before serving.


3 large cloves garlic
Salt, coarse
¼ teaspoon paprika
pinch saffron strands
2 egg yolks
250ml olive oil

In a pestle and mortar place the garlic and salt and crush. Add the pepper, paprika, cayenne pepper, saffron and egg yolks and work all these ingredients together to a smooth paste.

Slowly add the olive oil, drop by drop working it into the mixture until thickened, beating all the time. Taste and season.

For a Tomato rouille add 1 teaspoon of tomato puree  with the egg yolks.

For a Basil rouille add some chopped fresh basil leaves before the oil. Sprinkle some finely chopped basil over the top of the dish before serving.

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