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Rouille Sauce Recipe
|Dried red peppers||4 (Each 2 Inches Long)|
|Water||1⁄3 Cup (4.8 tbs)|
|Garlic||2 Clove (10 gm), cleaned|
|Mashed potato||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Stock/Clam juice||1⁄2 Cup (8 tbs) (From Bouillabaisse)|
Serving size: Complete recipe
Calories 707 Calories from Fat 276
% Daily Value*
Total Fat 31 g48%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 1.2 mg
Sodium 286.2 mg11.9%
Total Carbohydrates 100 g33.2%
Dietary Fiber 11.2 g44.8%
Sugars 1.7 g
Protein 14 g27.1%
Vitamin A 21.3% Vitamin C 81.4%
Calcium 2.4% Iron 3.3%
*Based on a 2000 Calorie diet
Drain, discard the water, and mash the peppers in a mortar and pestle along with the garlic.
Work until smooth.
Blend in the mashed potato and the oil.
Gradually beat in the stock or clam juice until the rouille has the consistency of heavy cream.
Strain and serve with toast squares, or use on the fish from the bouillabaisse.
This is hot, but delicious.