Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Rouille

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Rouille is a thick sauce from Provence in the south of Prance. It is a fiery mayonnaise-like sauce, so named because of its colour: rouille means rust.

Put 1 roasted red pepper, deseeded, in a food processor with flesh of 1 baked potato, 1 tbsp tomato purée, 1 egg yolk, 1 garlic clove and ¼ tsp each salt and cayenne.
Work the ingredients in the machine to a purée, then add 125 ml extra-virgin olive oil while the machine is running and work until smooth and thick. Taste for seasoning.

© 1996 All rights reserved. Published by Le Cordon Bleu.