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    You are in: Home / Cookbooks / rouille
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    9 recipes in


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    This is a lovely Soup for a Winter Dinner Party!or any type of Gathering of friends and family.

    Recipe #11623

    This one requires a little extra time and effort, but it's well worth it.

    Recipe #19820

    This is a recipe that a chef I used to work with used to serve over spicy crab cakes.This recipe should be served like an aioli,cold due to the raw eggs. If you like it a little spicier you can add some diced jalapeno while pureeing.

    Recipe #54160

    This can be used as a simple spread or with fish dishes.

    Recipe #69626

    This is posted in response to a request. I haven't made it but from the pictures I can tell it is a beautiful golden color worthy of trying!

    Recipe #113398

    I use this sauce on plain broiled fish or chicken breast or even boiled potatoes. Please do not make this if you are afraid of raw egg. There is a raw egg yolk. I have never had a problem. If you like spicey stuff, use the full amount of cayenne.

    Recipe #121453

    Red garlic sauce. This is a great, very rich, sauce. Wonderful for Steak de Burgo. For the stock, substitute 1 T demiglace or 1/4 tsp glace de viand. I use Toby Germain's basic recipe, #70198. Panko can be substituted for the bread crumbs. This takes some work, but is worth the time and effort.

    Recipe #150474

    Roasting the vegetables really brings out their flavour in this dish. The croutons are normally served with Bouillabaisse but also go very well with this dish.

    Recipe #184656

    Rouille is a classic French garlic mayonnaise with Cayenne Pepper. The word "rouille" actually describes the "rust" or red colour of the sauce. Saffron gives the dish its distinctively Provencal taste & also adds a subtle depth to the sauce. Rouille is traditionally served as an accompaniment for the spicy seafood stew "Bouillabaisse or any other French fish soups. It is easy to make and can be stored for up to a week in the fridge. I LOVE the earthy smell of the saffron in this garlic mayonnaise — it gives the sauce a heady aroma that stands up to the pungency of the garlic and the heat of the cayenne pepper.......great spread on toast too!! NB: Rouille is often made with bread and mashed potatoes - depending on the French region - this recipe is for a lighter version, and has no bread or potatoes added.

    Recipe #214944

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