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Rouille Sauce Recipe
Rouille Sauce
Jean Joho, Everest, Chicago, USA
Jean Joho, Everest, Chicago, USA
Total time: less than 15 minutes

Prep. time: A few minutes
Cooking time: None

Difficulty: Easy
Chef's Note
Rouille is served with fish soups, cold bouillabaisse terrine, etc.
- 4 cloves of garlic
- 1 egg yolk
- 300 ml (1 1/4 cup) olive oil
- 150 ml (10 tbsp.) sunflower oil
- 150 ml (10 tbsp.) lemon juice
- A pinch of Saffron
- Salt and pepper
  1. Combine the lemon juice, salt and pepper;
  2. place the garlic in a food processor; add the egg yolk, lemon juice and saffron; blend;
  3. with the processor running, gradually pour in the olive and sunflower oils to achieve a mayonnaise-like consistency.
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