Rouille

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.

Ingredients:

3 large cloves garlic
Salt, coarse
pepper
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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