Rouille - red pepper mayonnaise Recipe

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Rouille - red pepper mayonnaise

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Categories:	Condiments, French, Mayonnaise, Sauces & Dressings, Western European	Rating:	0
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Ingredients:

		Stephen Ceideburg
1/2		Red bell pepper
1	small	Slice white bread, crust
		-removed
2	tbsp	Clam juice
5		To 10 Saffron threads
1		Cayenne pepper to taste
2		Garlic cloves, mashed finely
2	tsp	Dijon mustard
2		Egg yolks
3/4	cup	Olive oil
3/4	cup	Peanut oil
1/2		Lemon, juice only
1		Salt and freshly ground
		-pepper
2	tbsp	Chopped parsley
2	tsp	Tomato paste

Procedures:

1	This fiery red sauce, the name of which means "rust," is almost always served with bouillabaisse.
2	roast the bell pepper under the broiler (grill) until the skin turns black.
3	When it is cool, peel it and discard the skin and seeds.
4	Mash to a fine paste.
5	soak the bread in the clam juice with the saffron and cayenne until it is saturated.
6	Add the mashed garlic to the bread.
7	Combine the mustard with the egg yolks and mix well, add the yolks to the bread with 1 tablespoon olive oil.
8	Mix until an emulsion is formed.
9	Combine the olive oil and peanut oil.
10	Drop by drop, add ail the oil to the emulsion, whisking constantly.
11	Do not add the oil too quickly and be sure that the emulsion is homogeneous before adding more oil.
12	Season with lemon juice, ground pepper, parsley, and tomato paste.
13	Then add the mashed pepper.
14	season with cayenne, lemon juice, salt and pepper as needed.
15	makes about 2 ?cups (2 fl oz/625 ml)
16	michael roberts writing in the oregonian foodday, 1/12/93.