Rouille

Rouille

Rouille

By
From
Luke Nguyen's France
Makes
250 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 teaspoon dijon mustard
1 garlic clove, finely chopped
5 saffron threads
2 egg yolks
80ml olive oil

Method

  1. Mix the mustard, garlic and saffron in a bowl. Add the egg yolks and whisk until thickened. Now add the olive oil and whisk until the rouille has the consistency of mayonnaise.
  2. The rouille will keep in an airtight container in the refrigerator for up to 1 week.
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