Rouille French Cayenne Pepper Saffron And Garlic Mayonnaise Recipes

There just isn't a whole lot to say about Rouille! It's a fancy French mayonnaise. I suppose that somewhat undermines it. It's a fancy French aioli, which is a fancy French mayonnaise with garlic. The only difference, really, between aioli and mayonnaise is the addition of garlic, but ... that little change suddenly transcends a basic mayonnaise creating a smooth, creamy and mildly hot French elixir! If you add saffron (the most expensive spice on earth!) and a little cayenne to aioli, you suddenly have Rouille! That's it! That's all she wrote! HOWEVER! My website is designed a certain way. The page doesn't look right, unless I type a certain amount of words. What do I do when I have nothing to say?! MUST ... TYPE ... WORDS! (taking up space!) When I was about 19, I was lucky to have been hired into a famous San Francisco restaurant frequented by the likes of Robin Williams, Danny Glover, Jodie Foster, bands like Phish and even Bill Clinton (one of his consultants was an investor). We had a fish special one night, and the fish was topped with Rouille. The chefs would create the special dishes, then bring us the ingredients, where they would show us how to assemble the dishes. At that point, I'd never heard of Rouille before. I was impressed! At the end of the night, I needed to wrap up what I had left, add a cover, label and date it, but ... I didn't know how to spell it! This was the days before iPhones. I couldn't just whip out my phone and ask the universe. I had to sheepishly ask my Chef, "How do you spell Rouille?" She just looked at me like I'd asked her how to get to my own home, sighed dejectedly, turned and walked away, leaving me to fend for myself. Being that I was in a hurry to get out into the world and be 19, I wrote, "Roooo-eeeeee" and then promptly ran out into the night. In the middle of the night, while we were out being young line cooks, the bosses would comb through our refrigerated ingredients and throw out anything old, out of place or unlabeled. They were serious about their high quality, fresh ingredients and strict labeling policies! The next day, I walked in and found my Rooo-eee had gone missing! I still didn't really know what it was and didn't know how to make it and needed more. Oh no! I panicked! Had the Chef really thrown it away? What do I do?! I walked up to her and asked her if she'd seen my Rouille. She looked at me, tilted her head back and LAUGHED the kind of laugh that can't be controlled. She put her hand on my shoulder and explained that she'd been having a particularly tough time of things and when she was combing through my stuff, she saw my spelling and was beyond delighted. It apparently caught her at such a rotten time, that the sheer absurdity of it lifted her spirits and completely changed the tune of her day. She'd spent the morning showing everyone my "hysterical" joke and had just forgotten to put it back. In other news, Rouille is usually served with fish, traditionally served with Bouillabaise and is also yummy on sandwiches and wraps. This hard to spell sauce is delicious!

Provided by DJ Foodie

Time 2m

Yield 8 Servings

Number Of Ingredients 5

• Ingredients

Nutrition Facts : ServingSize 8 g, Calories 95.1725 kcal, Carbohydrate 0.47875 g, Protein 0.32125 g, Fat 10.4525 g, Fiber 0.04125 g

Provided by David Kamen

Categories     Condiment/Spread     Garlic     No-Cook     Vegetarian     Saffron

Yield Makes 1 cup

Number Of Ingredients 9

• Ingredients

Provided by Paul Grimes

Categories     Condiment/Spread     Sauce     Blender     No-Cook     Quick & Easy     Mayonnaise     Saffron     Bell Pepper     Gourmet

Yield Makes 1 1/2 cups

Number Of Ingredients 8

• Ingredients

This rouille is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try with: shellfish, grilled fish, or pork, bouillabaisse.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 40m

Yield Makes 1 1/2 cups

Number Of Ingredients 9

• Ingredients

I have always thought that the best part of fish soup is the rouille, a peppery, garlicky sauce that is slathered on toasted rounds of baguette and floated on the surface of the soup. I also like to stir some rouille into the broth. Similar to the Provençal aioli, a garlic-flavored mayonnaise, rouille is flavored with hot pepper and saffron, which give it its signature rust color. (Rouille literally means "rust" in French.) Today I have noticed that North African Jews often spice up their rouille even more, by adding a little harissa (see page 33) to it. Traditionally, a mortar and pestle are used to pound the garlic, pepper, and egg yolk, gradually incorporating the oil to make a mayonnaise. Today it is easy to put everything in a food processor and slowly add the oil, drop by drop. Leftover sauce is good on sandwiches or as a dip.

Yield about 1 1/2 cups

Number Of Ingredients 9

• Ingredients