Rouille- Red Pepper Mayonnaise

* Exported from MasterCook *

ROUILLE - RED PEPPER MAYONNAISE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1/2 Red bell pepper
1 sm Slice white bread, crust
-removed
2 tb Clam juice
5 To 10 Saffron threads
1 Cayenne pepper to taste
2 Garlic cloves, mashed finely
2 ts Dijon mustard
2 Egg yolks
3/4 c Olive oil
3/4 c Peanut oil
1/2 Lemon, juice only
1 Salt and freshly ground
-pepper
2 tb Chopped parsley
2 ts Tomato paste

This fiery red sauce, the name of which means "rust,"
is almost always served with bouillabaisse.

Roast the bell pepper under the broiler (grill) until
the skin turns black. Remove from the heat@at and
place in a plastic bag for 5 minutes, or until the
pepper is soft. When it is cool, peel it and discard
the skin and seeds. Mash to a fine paste.

Soak the bread in the clam juice with the saffron and
cayenne until it is saturated. Add the mashed garlic
to the bread. Combine the mustard with the egg yolks
and mix well, Add the yolks to the bread with 1
tablespoon olive oil. Mix until an emulsion is formed.
Combine the olive oil and peanut oil. Drop by drop,
add ail the oil to the emulsion, whisking constantly.
Do not add the oil too quickly and be sure that the
emulsion is homogeneous before adding more oil. Season
with lemon juice, ground pepper, parsley, and tomato
paste. Then add the mashed pepper.

Season with cayenne, lemon juice, salt and pepper as
needed.

Makes about 2 1/2 cups (2 fl oz/625 ml)

Michael Roberts writing in the Oregonian FOODday,
1/12/93.

Posted by Stephen Ceideburg



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