Tony Bilson

Rouille

Preparation info
  • Serve

    six

    people
    • Difficulty

      Easy

Appears in
Tony Bilson's Recipe Book
Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

  • About

A classic variation of mayonnaise is the Provençale sauce, rouille. Rouille is the French word for rust, which accurately describes the colour of the sauce.

Ingredients

  • 1 medium-sized, boiled potato, peeled
  • 1 red capsicum, seeded, grilled and peeled
  • 4 cloves garlic

Method

If using a blender or food processor, place all the ingredients except the oil in the bowl and purée. Add the oil in a thin stream and when it coagulates (approximately five seconds), pass the whole through a fine sieve.

If making the rouille by hand, put the potato, capsicum and garlic through the finest blade of a food mill, add the other ingredients except the oil and continue as for