 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
I saw Ina Garten today make Chicken Bouilliabase and topped it with this wonderful looking garlic rouille. I have to post it so I can make this later. *Please only use fresh eggs with this recipe. Ingredients:
4 large garlic cloves |
1 1/2 teaspoons kosher salt |
1 extra-large egg yolk, at room temperature |
1 1/2 tablespoons lemon juice, freshly squeezed |
1/2 teaspoon saffron thread |
1/4 teaspoon red pepper flakes, crushed |
1 cup extra virgin olive oil |
Directions:
1. Place the garlic and salt on a cutting board and mince together.
2. Transfer the mixture to a food processor fitted with the steel blade.
3. Add the egg yolk, lemon juice, saffron, and red pepper flakes.
4. Process until smooth.
5. With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion.
6. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.
|
|