Rouille

Recipe from Francine Farkas Sears

Adapted by Jonathan Reynolds

Updated May 29, 2024

Total Time
10 minutes
Rating
4(22)
Comments
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—Jonathan Reynolds

Featured in: Kitchen Voyeur: Clam Shack

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Ingredients

Yield:1 cup

  • ½ cooked potato

  • ¼ cup cooking liquid from chicken bouillabaisse (see recipe)

  • 2 large cloves garlic, peeled

  • ¼ teaspoon paprika

  • ⅛ teaspoon cayenne pepper

  • 1 large egg yolk

  • ½ cup extra-virgin olive oil

  • Salt to taste

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 46 milligrams cholesterol; 283 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 1 gram fiber; 176 milligrams sodium; 2 grams protein; 1 gram sugar

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

  1. Step 1

    Peel potato and place with the cooking liquid in the container of a blender. Add the garlic, paprika and cayenne. Blend until very smooth.

  2. Step 2

    Add the egg yolk and pulse to combine. With the motor running, very slowly drizzle in the olive oil. Season to taste with salt.

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Ratings

4 out of 5
22 user ratings
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Credits

Adapted from Francine Farkas Sears

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