Rouille Sauce
Serves 6
Ingredients
Method
2 Eggs (Large , Yolks )
Salt (Pinch of Salt)
Pepper ( Pinch of Pepper )
Lemon Juice to taste
Saffron (Pinch of )
Cayenne Pepper (Pinch )
130 ml. Olive Oil
130 ml. Vegetable Oil
2 Garlic Cloves (Finely Minced)
1 Bread (French Stick)
To make the rouille, whisk the egg yolks with the salt, pepper, lemon juice, saffron and cayenne. Slowly add the oils in a thin stream, whisking continuously until emulsified. Stir in the garlic and add a little warm water to thin it down if you need to. If you have made a bouillabaisse add 45g of Rouille to the broth and set the rest aside until required to either spread on the baguette or serve the rouille on the side.