Mark Bittman's Rouille
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1egg yolk
- lemon juice
- Dijonmustard
- garlic
- olive oil
- red-chili flakes
- cayenne
- 1roasted pepper
Preparation
- Step 1
Put 1 egg yolk, lemon juice, Dijon mustard and garlic in a food processor. Add olive oil in a steady stream to form an emulsion. Add redchili flakes or cayenne and 1 roasted pepper; blend until smooth.
Private Notes
Comments
Offhand, my guess is that the intention is that we add ingredients to taste. I've found that Bittman tends to trust us to handle some things for ourselves.
Looks like this is not fully detailed--quantities on ingredients would be nice.
No clue on amounts, didn’t want to wing it and waste ingredients.
I think you can go with the juice from half a lemon and a scant teaspoon of Dijon. Garlic to taste, bearing in mind that raw garlic is very strong and all but the most committed garlicophiles will be fine with half a clove, crushed. Oil until an emulsion is formed, taste and correct seasonings. My French chef husband cautions that traditionally this should be made with a mortar and pestle and be thickened with bread crumbs....but making mayonnaise with a mortar and pestle isn’t easy!
Offhand, my guess is that the intention is that we add ingredients to taste. I've found that Bittman tends to trust us to handle some things for ourselves.
Good sauce, very nice with grilled salmon. Here are the qualities I used, one egg yolk, one clove garlic, juice of half a lemon, half teaspoon mustard, quarter tsp paprika, a shake or two of red pepper flakes, and about half a roasted red pepper packed in olive oil. I poured olive oil into the running food processor until it was the the consistency of loose mayonnaise. Don’t be afraid to try your own qualities.
This is a good ratio for one cup of oil. The basics of it are the same as Serious Eats 2 minute mayo - then add garlic, spices and red pepper. Worked great, tasted super.