Rouille

Rouille

By
From
How I cook
Serves
6
Photographer
Jason Lowe

Serve this alongside bouillabaisse, passing it around so that everyone can take a dollop and stir it into the broth.

Ingredients

Quantity Ingredient
1 red pepper
1 red chilli
2 garlic cloves, peeled and crushed
2 organic free-range large egg yolks
1 tablespoon good-quality red wine vinegar
2 tablespoons fresh breadcrumbs
sea salt
freshly ground black pepper
120ml extra virgin olive oil

Method

  1. Preheat the grill to high. Grill the red pepper and chilli until blackened all over, turning as necessary. Place in a bowl, cover with cling film and leave to cool slightly; the steam will help to loosen the skins. Peel away the skin from both and discard the seeds.
  2. Put the red pepper, chilli, garlic, egg yolks, wine vinegar and breadcrumbs into a blender and add a little salt and pepper. Then turn on the machine and slowly drizzle in the olive oil through the funnel, as for making mayonnaise (this is an emulsified sauce).
  3. Once all of the oil is added, turn off the machine and adjust the seasoning to taste. Spoon the rouille into a serving bowl.
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