Recipe - Rouille - Red Pepper Mayonnaise

Stephen Ceideburg
One half Red bell pepper
1 small Slice white bread, crust
removed
2 tablespoon Clam juice
5 To 10 Saffron threads
1 Cayenne pepper to taste
2 Garlic cloves, mashed finely
2 teaspoon Dijon mustard
2 Egg yolks
Three fourths cup Olive oil
Three fourths cup Peanut oil
One half Lemon, juice only
1 Salt and freshly ground
pepper
2 tablespoon Chopped parsley
2 teaspoon Tomato paste

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 One half cups (2 fl oz/625 ml)

Michael Roberts writing in the Oregonian FOODday, 1/12/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini