Rouille

Preparation info

    • Difficulty

      Easy

Appears in

Floyd's Food

Floyd's Food

By Keith Floyd

Published 1981

  • About

Ingredients

  • 2 cloves garlic
  • 1 oz. ball damp breadcrumbs
  • ¼ teaspoon

Method

This is my quick version of the classic hot sauce for bouillabaisse, fish soup etc.

Put the garlic, breadcrumbs and cayenne into the liquidizer and whizz, dripping in the oil until the appearance reaches that of a red mayonnaise.