epicurious
Rouille
Make this quick blender rouille in five minutes. The garlicky, citrusy French red pepper mayo is ideal for garnishing bouillabaisse or slathering on toast.
👥 1 Servings⏱️ Prep & Cook: 5 min👤 Inés Anguiano 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation Steps
1
Blend 1 garlic clove, ½ cup roasted red peppers from a jar, ¼ cup vegetable oil, and 3 Tbsp. extra-virgin olive oil in a blender on high until completely smooth, about ⏱️ 1 minute. Add 3 large egg yolks, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. fresh lemon juice, and ¼ tsp. smoked paprika and blend just until combined. Do Ahead: Rouille can be made 2 days ahead. Transfer to an airtight container; cover and chill. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don’t like raw eggs.
. extra-virgin olive oil3 Tbsplarge egg yolks3. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. fresh lemon juice1 tsp
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...