Greg Doyle, Grant King, Katrina Kanetani

Rouille

Name: Rouille
Cuisine: Australia
Ingredients: 1 slice bread; 1½ cloves garlic; 60 ml (2 fl oz) mussel soup; 1 jalepeno red chilli (optional) 1 pinch saffron; 1 jalepeno red chilli (optional) 1 pinch saffron; 150 ml (5 fl oz) peanut oil; 2 egg yolks; 150 ml (5 fl oz) olive oil

Preparation info

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

1 slice bread
60 ml (2 fl oz) mussel soup

Oceania
Australia
Sydney
Sauce
Pescatarian

Method

Place the bread in a stainless steel bowl, cover with the mussel soup and allow to soak for about 5 minutes. Place this into a food processor and add the garlic, chilli, saffron and egg yolks and blend to a creamy consistency. Scrape the sides of the processor to make sure all is combined and blend again. Slowly add the oils in a trickle to form an emulsion.