Alma Lach

Sauce Rouilleuse

Red Garlic Mayonnaise

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

This sauce is especially for bouillabaisse, but it is also good with other fish stews.

Ingredients

  • 4 cloves garlic
  • ¼ teaspoon red pepper
  • ¼ teaspoon

Method

Mash garlic in wooden salad bowl with spoon. Add pepper, paprika, salt, and yolks. Mix well. Gradually add oil to make a mayonnaise. When thick, add lemon juice and liquids to thin mixture to the consistency of a sauce. Guests spoon what they want into their plate of stew, mix, and eat.