| Cuisine: French | Type: Spread | Serves: 1 cup |
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Source:
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Saveur |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve slathered on toasted baguette with fish soup. |
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Ingredients:
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1/2" thick slice of baguette, trimmed of crust 2 tbs. fish stock (from fish soup recipe), hot Large pinch saffron threads 2 cloves garlic, peeled Pinch cayenne Coarse salt 1-1/2 tsp. egg yolk 1 cup olive oil |
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Instructions:
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1. Moisten bread with half the stock in a bowl. Crush saffron with a mortar and pestle. Add garlic, cayenne, and a pinch of salt and crush to a paste. Stir in remaining stock, add bread, and mash to a paste. Add egg yolk and stir briskly until mixture is homogeneous. Drizzle in oil, stirring constantly until rouille is emulsified. Season with salt. |
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2005-07-15