A Simple Rouille Sauce Recipes

Steps:

• Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread crumbs and mash into garlic paste.
• Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.

Steps:

• Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
• With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

Steps:

• Dissolve saffron in 1/2 cup boiling water. Pour water over bread and let stand 30 minutes, or until soft and mushy. Mash with fork, then cool completely.
• Place garlic cloves in bowl of food processor, and process until finely chopped. add tomato paste, lemon juice, and cayenne, and process until smooth.
• Add saffron-soaked bread to food processor and process 1 minute, or until no lumps remain.
• With motor running, add oil in slow, steady stream until mixture is emulsified into a mayonnaise-like sauce. Season with salt, fi desired.
• Chill 1 hour before using, and store in refrigerator up to 1 week.

Steps:

• Put the yolk in a mixing bowl and add the garlic, paprika, cayenne, lemon juice, salt and pepper. Beat with a wire whisk. Gradually add the oil while beating.

Steps:

• Crush saffron, and place in a medium bowl. Pour 1/4 cup boiling water over; steep 15 minutes.
• Meanwhile, chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.
• Add bread to saffron water; press to absorb.
• Add egg yolk; stir to combine. Gradually add 1/4 cup oil, drop by drop, stirring constantly, until smooth. Stir in remaining oil in a steady trickle.
• Stir in garlic, cayenne or chiles, and paprika, and season with salt.