Rouille
Emeril's rouille — a classic French Provençal sauce of roasted red pepper, garlic, bread, egg yolk, Dijon mustard, and olive oil.
FrenchOtherIntermediate10 minBy Northstar
Ingredients
Servings
6
- 1 whole red bell pepper, roasted and peeled
- 2 clove garlic
- 1 slice white bread, torn into pieces
- 1 whole egg yolk
- 1 tbsp Dijon mustard
- 1 whole lemon, juiced
- 7/8 cup olive oil (3/4 to 1 cup)
- 0 to taste salt and pepper
Instructions
- 1
In a food processor, combine the roasted red pepper, garlic, bread, egg yolk, Dijon mustard, and lemon juice.
- 2
Purée until smooth.
- 3
With the machine running, slowly drizzle in the olive oil until the sauce is emulsified and smooth.
- 4
Season with salt and pepper.
- 5
Yields about 1.5 cups. Serve as a condiment with bouillabaisse, grilled fish, or as a spread.
Tags
frenchemerilcondimentsauceprovencalrouille