Rouille

Name: Rouille
Cuisine: Italian
Ingredients: a little parsley; 1 small tin anchovies, drained; approx. 300 ml good olive oil; 2 tbsp tomato ketchup; 2 tbsp harissa (hot North African chilli paste); 2 garlic cloves, peeled; 1 egg; juice of ½ lemon

Preparation info

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

This is a totally ersatz rouille, but I like it, so if you wish to sneer go and look up some incredibly tiresome, utterly authentic recipe for yourself. Serve with the Skate Minestrone.

Ingredients

1 egg
2 tbsp harissa (hot North African chilli paste)
2 garlic cloves, peeled

Europe
France
Italy
Sauce
Pescatarian
Provence
Mediterranean

Method

Blend everything except for the oil in a food processor. With the machine running, add the oil gradually. Keep pouring and blending until nice and thick. It may take more oil than specified.