Zutaten für Rouille French Cayenne Pepper Saffron And Garlic Mayonnaise
- 2 large egg yolks
- Dry Mustard
- Minced Garlic Cloves
- 1 tablespoon warm dry white wine
- Saffron Thread
- 1/8 - 1/4 teaspoon cayenne pepper (or to taste)
- Pastis
- 1 cup olive oil
- 1/2 teaspoon salt (or to taste)
- Lemon, Juice Of
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Zubereitung von Rouille French Cayenne Pepper Saffron And Garlic Mayonnaise
- Combine 2 large egg yolks, 1 teaspoon Dijon mustard, and 2 cloves minced garlic in a food processor. Blend for 30 seconds until smooth.
- With the food processor running, slowly drizzle in 1 cup olive oil, drop by drop, until the mixture thickens and emulsifies.
- Once thickened, increase the oil flow to a slow, steady stream until all the oil is incorporated and the mayonnaise is smooth and creamy.
- In a small bowl, steep 1/4 teaspoon saffron threads in 1 tablespoon warm dry white wine for 5 minutes to release the color and flavor.
- Add the saffron infusion to the food processor and blend briefly to combine.
- Transfer the rouille to a bowl. Taste and season with 1/2 teaspoon salt and the juice of 1/2 lemon, adjusting to your preference.
- Add a pinch of cayenne pepper (start with 1/8 teaspoon and add more to taste).
- Serve immediately as an accompaniment to bouillabaisse or other fish soup, or use as a dip or spread.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2g
Fat
122g
Carbs
1g
