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Rouille
Preparation info
- For
eight
people - Difficulty
Easy
- Ready in
10 min
Appears in
By Roger Vergé
Published 1979
Ingredients
5 cm 2 inches 1 <
Method
- Cut the bread into cubes and soak in the fish soup. Put them in a bowl and work to a paste.
- Crush the garlic to a fine purée in the mortar, and add the saffron, the egg yolk and the bread mixture (1). Work the mixture well. Then, using a circular movement of the pestle, incorporate the oil, salt and pepper as if making a mayonnaise. If the mixture turns oily or
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