Rouille

by Editorial Staff

Summary

Prep Time 5 mins
Total Time 35 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 egg (s), whole
  • 400 ml oil, no olive oil, it will be bitter
  • 3 cloves garlic, peeled, roughly chopped
  • 1 teaspoon, heaped salt
  • 1 teaspoon sugar
  • 1 tablespoon lemon juice
  • 0.5 teaspoon ½ paprika powder, preferably roasted
  • 0.25 teaspoon ¼ chilli powder, hot, or 1 chilli pepper, coarsely chopped
  • 1 pinch turmeric
Rouille
Rouille

Instructions

  1. All ingredients must be at room temperature. I put everything in a mixing glass in the order described below and leave it covered with foil for an hour on the work surface, then the temperature is definitely right.
  2. The mixing bowl may only be a few millimeters larger in diameter than the mixing stick.
  3. Put the egg, garlic, lemon juice, all the spices and then the oil in the jar. Carefully place the blender without being switched on on the bottom of the blender so that the egg and oil mix as little as possible. Then turn it on at the highest level and let it stand on the floor until thick, white clouds push up in the glass. The sound of the mixer also changes because it gets more busy. Then pull up very slowly, you can see how the white cloud grows. If you are right at the top, hold it at a slight angle so that as little oil as possible remains on top. The rest that remains does not matter.
  4. Chill the rouille.
  5. Is ready in 5 minutes and goes well with fish and meat or just on bread - ideally with tapenade.
  6. Tip:
  7. The sauce should not be prepared during a thunderstorm. It happened to me 2 or 3 times that the ingredients didn`t combine.

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