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RCP: Rouille

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Howard

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RCP: Rouille

by Howard » Tue May 08, 2007 11:23 am

Sauce Rouille et Croutes
(Provence)
Saffron-Garlic Mayonnaise and Fried Bread for Bouillabaisse and Other Fish Soups and Stews

Clifford A. Wright website

Rouille is the traditional mayonnaise accompaniment to bouillabaisse, containing abundant chili pepper and garlic, a powerful and perilous sauce for many palates. Some cooks add tomato paste for coloring only, but I don't find this necessary because the saffron and cayenne are assertive enough in coloring. In Provencal home cooking, the addition of saffron often allows the cook to call the preparation a "bouillabaisse."

1 1/2 cups diced French bread, white part only

1/2 cup fish broth (reserve some from the making of bouillabaisse)

4 to 6 garlic cloves, to your taste, peeled

1 teaspoon salt

1/2 teaspoon ground red chili pepper

Pinch of saffron threads, crumbled
1 large egg yolk

Freshly ground black pepper to taste

1 1/4 cups extra virgin olive oil

5 tablespoons unsalted butter

40 to 50 slices French baguette bread (about 1 loaf)


1. Soak the diced bread in the fish broth. Squeeze the broth out. Mash the garlic cloves in a mortar with the salt until mushy. Place the bread, mashed garlic (saving 1 garlic clove for the croutes), red pepper, saffron, egg yolk and black pepper in a food processor and blend for 30 seconds then pour in 1 cup olive oil through the feed tube in a slow, thin, steady stream while the machine is running. Refrigerate for 1 hour before serving. Store whatever you don't use in the refrigerator for up to a week.
2. Meanwhile, prepare the croutes. In a large skillet, melt the butter with the remaining 1/4 cup olive oil over medium heat with the remaining crushed garlic until it begins to turn light brown. Remove and discard the garlic.
3. Lightly brush both sides of each bread slice with the melted butter and oil and set aside. When all the slices are brushed place them back in the skillet and cook until they are a very light brown on both sides. Set aside until needed.
Variation: Another way to make the croutes is to toast them first and then rub both sides with a cut piece of garlic.
Note: If the rouille is separating, add 2 to 3 tablespoons of the fish broth and whisk it in until smooth and re-emulsified.
Makes 1 1/4 cups sauce rouille and 10 servings of croutes
Howard

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