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.
3 large cloves garlic
½ teaspoon cayenne pepper
½ teaspoon paprika
pinch saffron strands
2 egg yolks
250ml olive oil
In a pestle and mortar crush the garlic with the coarse salt to a paste. Add the Pepper, cayenne pepper, paprika, saffron and egg yolks and work all these ingredients together to form a smooth paste. Add the olive oil very slowly, drop by drop and keep beating until the rouille is thickened and stiff. Taste and season.
A couple of variations on this recipe:
For a tomato rouille add a teaspoon of tomato puree with the egg yolks.
For a basil rouille add some chopped basil leaves before the olive oil and sprinkle on some finely chopped leaves before serving.
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