Recipe - Mustard Rouille For Soup

One fourth cup Of chicken bouillabaisse
liquid
One fourth teaspoon Powdered saffron
2 Parboiled garlic cloves,;
pureed until it is pasty
Three fourths cup Crustless good quality
French bread,; cut into
cubes
2 teaspoon Mustard
1 tablespoon Chopped pimiento
1/3 cup Commercially prepared
mayonnaise
One fourth cup Extra virgin olive oil
One fourth cup Vegetable oil
Salt and cayenne pepper to
taste

Whisk the liquid, saffron, and garlic together. Soak the bread cubes in
this for 10 minutes, then transfer the mixture to a blender. Blend the
mixture until pureed. Add the mustard, pimiento and mayonnaise and puree
again. Drizzle in oils until an emulsion forms. Season with about 1/2
teaspoon of salt and a dash of cayenne pepper.

Yield: 1 One half cups
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6720

Posted to MCRecipe Digest V1 #277

Date: Mon, 4 Nov 1996 08:50:21 0500

From: Meg Antczak meginny@frontiernet.net