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Name: Rouille - Red Pepper Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1/2 Red bell pepper; 2 ts Dijon mustard; 3/4 c Peanut oil; 2 tb Chopped parsley; 1/2 Lemon, juice only; 3/4 c olive oil; 1 Salt; 1 Cayenne pepper to taste; 2 Egg yolks; 2 ts Tomato paste; 1 sm Slice white bread, crust; 2 Garlic cloves, mashed finely; Stephen Ceideburg; 2 tb Clam juice; 5 To 10 Saffron threads

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INGREDIENTS

1/2 Red bell pepper
2 ts Dijon mustard
3/4 c Peanut oil
2 tb Chopped parsley
1/2 Lemon, juice only
3/4 c olive oil
1 Salt
1 Cayenne pepper to taste
2 Egg yolks
2 ts Tomato paste
1 sm Slice white bread, crust
2 Garlic cloves, mashed finely
Stephen Ceideburg
2 tb Clam juice
5 To 10 Saffron threads

Servings

INSTRUCTIONS

This fiery red sauce, the name of which means "rust," is almost always served with bouillabaisse. Roast the bell pepper under the broiler (grill) until the skin turns black. Remove from the heat@at and place in a plastic bag for 5 minutes, or until the pepper is soft. When it is cool, peel it and discard the skin and seeds. Mash to a fine paste. Soak the bread in the clam juice with the saffron and cayenne until it is saturated. Add the mashed garlic to the bread. Combine the mustard with the egg yolks and mix well, Add the yolks to the bread with 1 tablespoon olive oil. Mix until an emulsion is formed. Combine the olive oil and peanut oil. Drop by drop, add ail the oil to the emulsion, whisking constantly. Do not add the oil too quickly and be sure that the emulsion is homogeneous before adding more oil. Season with lemon juice, ground pepper, parsley, and tomato paste. Then add the mashed pepper. Season with cayenne, lemon juice, salt and pepper as needed. Makes about 2 1/2 cups (2 fl oz/625 ml) Michael Roberts writing in the Oregonian FOODday, 1/12/93. Posted by Stephen Ceideburg

NOTES

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Rouille - Red Pepper Mayonnaise

1/2 Red bell pepper
2 ts Dijon mustard
3/4 c Peanut oil
2 tb Chopped parsley
1/2 Lemon, juice only
3/4 c olive oil
1 Salt
1 Cayenne pepper to taste
2 Egg yolks
2 ts Tomato paste
1 sm Slice white bread, crust
2 Garlic cloves, mashed finely
 Stephen Ceideburg
2 tb Clam juice
5 To 10 Saffron threads

This fiery red sauce, the name of which means "rust," is almost always  served with bouillabaisse.    Roast the bell pepper under the broiler (grill) until the skin turns black.  Remove from the heat@at and place in a plastic bag for 5 minutes, or until  the pepper is soft. When it is cool, peel it and discard the skin and  seeds. Mash to a fine paste.    Soak the bread in the clam juice with the saffron and cayenne until it is  saturated. Add the mashed garlic to the bread. Combine the mustard with the  egg yolks and mix well, Add the yolks to the bread with 1 tablespoon olive  oil. Mix until an emulsion is formed. Combine the olive oil and peanut oil.  Drop by drop, add ail the oil to the emulsion, whisking constantly. Do not  add the oil too quickly and be sure that the emulsion is homogeneous before  adding more oil. Season with lemon juice, ground pepper, parsley, and  tomato paste. Then add the mashed pepper.    Season with cayenne, lemon juice, salt and pepper as needed.    Makes about 2 1/2 cups (2 fl oz/625 ml)    Michael Roberts writing in the Oregonian FOODday, 1/12/93.    Posted by Stephen Ceideburg

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Nutrition

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Serving Size: 1 Serving (314g)
Recipe Makes: 2 Servings

Calories: 1380
Calories from Fat: 1244 (90%)

Amt Per Serving		% DV

	Total Fat 138.2g	184 %
	Saturated Fat 29.6g	148 %
	Monounsaturated Fat 68.5g
	Polyunsanturated Fat 34g
Cholesterol 1678.4mg		516 %
Sodium 464.7mg		16 %
Potassium 636.3mg		17 %
Total Carbohydrate 15.6g		5 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 12.4g
Protein 24.5g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1380

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