My F&W
quick save (...)

Rouille

  • SERVINGS: MAKES ABOUT 1 CUP
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1 garlic clove, smashed
  2. Salt
  3. 1/4 teaspoon saffron threads, crumbled
  4. 1 tablespoon fresh lemon juice
  5. 1/2 teaspoon cayenne pepper
  6. 1/2 cup mayonnaise
  7. 1/2 cup extra-virgin olive oil
  1. On a work surface, mince the garlic with a pinch of salt. In a mini-processor, combine the garlic with the saffron, lemon juice and cayenne and pulse until blended. Add the mayonnaise and pulse until smooth. With the machine on, add the oil in a thin stream and blend until emulsified. Transfer the rouille to a bowl and season with salt.
Make Ahead The rouille can be refrigerated for up to 3 days. Serve With Grouper Chowder.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.