Serving

Rouille (Rust)
France - Provence

Makes
Effort:
Sched:
DoAhead:  
1 cup  
**
20 min  
Yes
This popular sauce is served with raw vegetables, steamed or boiled potatoes, or spread on toast before fish soup is ladled over. There are, of course, endless recipes for this sauce, but the ones here are typical, and work.

#1 Marseille Style





3
4
1/3
2
1/2
1
1/2
tt

cl
c
t
t

c
Red Chili (1)
Garlic
Bread, crumbled
Tomato Paste
Salt
Egg Yolk
Olive Oil
Chili Powder
  1. Stem and seed CHILIS, chop fine. Crush GARLIC and chop fine. Mix. Note: so they grind up better I usually skin my chilis by blistering them with a butane blow torch. This works so fast they are not at all cooked
  2. Cut off crusts and crumble BREAD. Soak in warm water or broth until saturated. Then squeeze out as much liquid as possible ending up with a lump.
  3. In a mortar or a mini-prep food processor (see Note-2, mash Chili mix, Bread, Tomato Paste and Salt to a paste, then beat in Egg Yolk. Slowly work in the Olive Oil until you achieve a smooth paste.
  4. Adjust to taste with Chili Powder.
  5. This will keep about a day or so in the refrigerator.

#2 Stable Version





3
4
1/3
2
1/2
1/2
tt

cl
c
t
t
c
Red Chili (1)
Garlic
Bread, crumbled
Tomato Paste
Salt
Mayonnaise (3)
Chili Powder
This version will keep longer because it has no raw egg yolk. In an emergency it could also be made with just chili powder, but fresh garlic is not optional.
  1. Stem and seed CHILIS, chop very fine. Crush GARLIC and chop very fine. Mix. Note: so they grind up better I usually skin my chilis by blistering them with a butane blow torch. This works so fast they are not at all cooked
  2. In a mortar mash Chili mix, Tomato Paste and Salt to a paste. (the mini-prep won't work well without the oil.
  3. Blend paste into Mayonnaise
  4. Adjust to taste with Chili Powder.
  5. This will keep about a week in the refrigerator.

#3 Nice Style





2
3
2
1/4
1/2
5
t
cl
t
t
c
gm

Garlic
Egg Yolks
Olive Oil
Cayenne
Saffron
This version, from Provence & Beyond, is included mainly as a curiosity - that 5 grams of Saffron will set you back between U.S. $20 and $75 at today's prices (depending on your source).
  1. Crush GARLIC and chop very fine and mash to a paste in a mortar.
  2. Beat in Egg Yolk. Slowly work in the Olive Oil until you achieve a smooth mayonnaise.
  3. Beat in Cayenne and Saffron.
  4. This will keep about a day in the refrigerator.

NOTES:
  1. Chilis:   Around here we all use Fresnos, but Holland Red and others are fine. Fresno's usually aren't that hot, but I've encountered some that were positively homicidal. After tasting adjust hotness with a chili powder. I usually use Indian Reshampatti, a medium hot powder I always have on hand, but other powders like Cayenne will work fine - but not California or New Mexico "Chili Powders" which have other ingredients. For details see our Chili Page.
  2. Mini-Prep:   I use a Cuisinart Mini-Prep Plus. It has two indented vent holes in the lid. I drilled one a bit larger so I can drizzle olive oil through while it's running, making emulsified sauces easy.
  3. Mayonnaise:   Use the best quality Mayonnaise, which experts agree is Hellman's / Best Foods). I find Trader Joe's is also pretty good, but a bit more tart.
  4. Egg Yolk:   Recipe #1 uses raw egg yolk. The danger in this is rather controversial. Here in "over regulated" California, infections from home cooked food are paractically unknown and even institutional events have been rare. On the other hand, If you live in one of those "business friendly" states, you should be very cautious. For details see our Egg Safety article. In any case, infants, very small children, the frail elderly and those with compromised immune systems should avoid undercooked egg.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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