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Rouille Sauce

Budget.Gourmet's picture
Ingredients
  Dried red peppers 4 (Each 2 Inches Long)
  Water 1⁄3 Cup (4.8 tbs)
  Garlic 2 Clove (10 gm), cleaned
  Mashed potato 1⁄2 Cup (8 tbs)
  Olive oil 2 Tablespoon
  Stock/Clam juice 1⁄2 Cup (8 tbs) (From Bouillabaisse)
Directions

Remove the seeds from the peppers and soak in the water for 1/2 hour.
Drain, discard the water, and mash the peppers in a mortar and pestle along with the garlic.
Work until smooth.
Blend in the mashed potato and the oil.
Gradually beat in the stock or clam juice until the rouille has the consistency of heavy cream.
Strain and serve with toast squares, or use on the fish from the bouillabaisse.
This is hot, but delicious.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Side Dish
Interest: 
Gourmet

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