Sauce Rouille (Garlic Mayonnaise for Fish Soups)
Published March 13, 1984
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 egg yolk
1 tablespoon finely minced garlic
½ teaspoon paprika
⅛ teaspoon cayenne pepper
1 tablespoon lemon juice
Salt to taste if desired
Freshly ground pepper to taste
¾ cup olive oil
Nutritional analysis per serving
1 gram carbs; 18 milligrams cholesterol; 187 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the yolk in a mixing bowl and add the garlic, paprika, cayenne, lemon juice, salt and pepper. Beat with a wire whisk. Gradually add the oil while beating.
Private Notes
Comments
Fast, easy, and tasty. I served this on a slice of sourdough bread on top of a seafood stew.
Sorry, but all Rouille is better with the original pinch of Saffron. I know it’s added to the stew from original article, but this is a multi-use sauce (once you try it), and the saffron should always be included. You just need about 6 strands and you can soak it in the lemon juice to infuse. Also, 2/3 oil may be enough.
I would suggest using a mild olive oil or a mixture of olive oil and another vegetable oil. I used a robust olive oil and the rouille was a little bitter. It was still good and worked well with the bouillabaisse.
Fast, easy, and tasty. I served this on a slice of sourdough bread on top of a seafood stew.