Rouille Sauce Recipe
Ingredients
4 dried red peppers, each 2 inches long
1/4 cup water
2 large cloves garlic, cleaned
1/2 cup mashed potato
2 tablespoons olive oil
1/2 cup stock from bouillabaisse or clam juice
Directions
Remove the seeds from the peppers and soak in the water for 1/2 hour.
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
