“I saw Ina Garten today make Chicken Bouilliabase and topped it with this wonderful looking garlic rouille. I have to post it so I can make this later. *Please only use fresh eggs with this recipe.”
READY IN:
20mins
SERVES:
6-8
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

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

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