This spicy, garlicky provençal mayonnaise is good not only with
Soupe de Poisson, but as a sandwich spread, sauce for shrimp, base for
a salad dressing, and anything else where a spicy aioli would be
suitable. In Spain, a similar version is used as a condiment with
paella. If you’re in a hurry, or have concerns about using raw eggs,
the quick rouille recipe makes an adequate substitute.
- ½ roasted red pepper, diced
- 2 tsp. minced garlic, or to taste
- 1 T. lemon juice
- 1 tsp. hot pepper paste, OR cayenne, Or hot paprika, or to taste
- 1 tsp. kosher or sea salt
- large pinch saffron
- 1 T. tomato paste
- 1 slice homemade-type white bread, torn into small pieces
- 1 extra large free range egg or 2 extra large egg yolks
- ¾ c. extra virgin olive oil
- ¾ c. neutral vegetable oil such as canola
Combine
all the ingredients except the oils in the container of a blender or
food processor. Process until thoroughly puréed. Let the mixture rest
for about 5 minutes to give the saffron time to thoroughly dissolve.
Turn the machine back on and with the motor running, add the oils in a
very thin stream. It is most important to add the oil slowly in the
beginning. Rouille can be kept, refrigerated for several weeks.
Makes 2 cups.
QUICK ROUILLE
In
a medium bowl, mix 2 tsp. minced garlic, 1 T. lemon juice, 1 T. tomato
paste, 1 T. sweet paprika, and hot pepper paste, OR cayenne, OR hot
paprika to taste. Add 1 ½ c. good quality mayonnaise, such as Hellman’s
and combine thoroughly. Let the mixture stand for an hour before using
so that the flavors can thoroughly develop. Quick Rouille can be kept,
refrigerated, for several weeks.
This article appears in Mar 11-17, 2010.
