Rouille
Source of Recipe
New York Daily News 2/17/02
Recipe Introduction
Serve with freshly cooked shrimp
Makes 1 cup
List of Ingredients
1 teaspoon white wine vinegar
1/4 teaspoon saffron threads
1 large egg yolk (pasteurized)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons fresh lemon juice
2 cloves garlic, peeled and minced
3/4 cup corn oil
Recipe
Place vinegar in tiny saucepan over medium heat and heat. Remove from heat, add saffron and steep for 20 minutes, off the heat. Place egg yolk in mixing bowl and whisk for 15 seconds. Add all remaining ingredients except oil and whisk for 30 seconds. Slowly whisk in oil until sauce is very thick and has the consistency of mayonnaise. Transfer to airtight container and refrigerate. This will keep for 5 days.
|
|
member logon
