This mayo is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try it with shellfish, grilled fish or pork, bouillabaisse. From Martha Stewart Living. Pronounced "roo-EE'. Makes 1 1/2 cups.
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- 1/2 teaspoon(s) saffron threads
- 1/4 cup(s) boiling water, plus up to 2 tablespoons more if needed
- 2 clove(s) garlic
- coarse salt
- 1 cup(s) torn white bread crusts removed
- 1 large egg yolk room temperature
- 1 1/2 cup(s) extra-virgin olive oil divided
- 1/4 teaspoon(s) cayenne pepper
- 1/4 teaspoon(s) sweet paprike
- 1. Crush saffron and place in a medium bowl. Pour 1/4 cup boiling water over it and steep for 15 minutes.
- 2. Meanwhile, chop garlic and add a pinch of salt. Mash into a paste with a knife's flat edge or with a mortar and pestle.
- 3. Add bread to saffron water; press to absorb.
- 4. Add egg yolk; stir to combine. Gradually add 1/4 cup oil, drop by drop, stirring constantly, until smooth. Stir in remaining oil in a steady trickle.
- 5. Stir in garlic, cayenne and paprika, and season with salt.
- TO STORE: Refrigerate, covered, for up to 2 days.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Rouille Recipe at a Glance
- COURSE: Sauces/Condiments