Rouille

Recipe from Francine Farkas Sears

Adapted by Jonathan Reynolds

Updated May 30, 2024

Total Time
10 minutes
Rating
4(22)
Comments
Read comments

Featured in: KITCHEN VOYEUR; Clam Shack

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:1 cup
  • ½cooked potato
  • ¼cup cooking liquid from chicken bouillabaisse (see recipe)
  • 2large cloves garlic, peeled
  • ¼teaspoon paprika
  • ⅛teaspoon cayenne pepper
  • 1large egg yolk
  • ½cup extra-virgin olive oil
  • Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

188 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 117 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Peel potato and place with the cooking liquid in the container of a blender. Add the garlic, paprika and cayenne. Blend until very smooth.

  2. Step 2

    Add the egg yolk and pulse to combine. With the motor running, very slowly drizzle in the olive oil. Season to taste with salt.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
22 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

Adapted from Francine Farkas Sears

Recipe Tags

or to save this recipe.