Name: Rouille Sauce
Prep time: 15 min
Total time: 15 min
Yield: 1 cup (250 ml)
Ingredients: 1 egg yolk; 2 tsp (10 ml) Dijon mustard; 2 tsp (10 ml) tomato paste; 2 garlic cloves, finely chopped; 1/4 tsp salt; 1 cup (250 ml) mixture of equal parts vegetable and olive oil; 1 tbsp (15 ml) lemon juice; 4 saffron threads or 1/4 tsp ground saffron

Ingredients

- 1 egg yolk
- 2 tsp (10 ml) Dijon mustard
- 2 tsp (10 ml) tomato paste
- 2 garlic cloves, finely chopped
- 1/4 tsp salt
- 1 cup (250 ml) mixture of equal parts vegetable and olive oil
- 1 tbsp (15 ml) lemon juice
- 4 saffron threads or 1/4 tsp ground saffron

Preparation

- In a bowl, whisk together the egg yolk, mustard, tomato paste, garlic and salt. Slowly add one-third of the oil, drop by drop, whisking constantly. When the emulsion begins to form a mayonnaise, drizzle in the remaining oil while whisking. Season with pepper. Whisk in the lemon juice and saffron.
- Spoon the rouille into a serving bowl and refrigerate until ready to use. The rouille will keep for 5 days in an airtight container in the refrigerator.

Rouille Sauce

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Ingredients

Preparation

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