Cookbook:Garlic Mayonnaise made with Bread and Fish Stock (Rouille)
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Rouille is a traditional Provençal spicy garlic mayonnaise. It is usually served with bouillabaisse fish stew.
- Baguette bread
- 1 egg yolk
- 10 cl olive oil
- 4 garlic cloves
- Saffron or annatto
- 6 Tablespoons fish stock
- salt and pepper
- Blend together the bread, fish stock and egg yolk and make into a paste.
- Crush the garlic and saffron or annatto and add to the paste
- Slowly incorporate the olive oil add the oil with one hand while whisking with the other, as if preparing any other mayonnaise
- Add salt and pepper