Serving

Rouille (Rust)


France, Provence   -   Rouille
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 endless recipes for this sauce, but the ones here are typical, and work.



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Red Chili (1)
Garlic
Bread, crumbled
Tomato Paste
Salt
Egg Yolk (4)
Olive Oil
Chili Powder

#1 Marseille Style

  1. Stem and seed CHILIS, chop fine. Crush GARLIC and chop fine. Mix. Note: so they grind up better I usually blast my chilis black with my Kitchen Torch and brush the skins off. 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.





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2
1/2
1/2
tt





cl
c
t
t
c





Red Chili (1)
Garlic
Bread, crumbled
Tomato Paste
Salt
Mayonnaise (3)
Chili Powder

#2 Stable Version

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 fine. Crush GARLIC and chop fine. Mix. Note: so they grind up better I usually blast my chilis black with my Kitchen Torch and brush the skins off. 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.
NOTES:

  1. Chilis:

      Around here we all use Red 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 Chilis 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:

      Home made is best, but can be risky, especially in business friendly Red States, due to the raw egg yolks. Second best is Hellmann's Real (east of the Mississippi) or Best Foods Real (west of the Mississippi), as nearly all food writers agree.

  4. Egg Yolk:

      Recipe #1 uses raw egg yolk. The danger in this is 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" Red 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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