Rouille for Bouillabase

By JimMac

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

1 pinch saffron threads
2 tbsp. Fish Stock
4 garlic cloves, peeled and minced
1 cup Mayonnaise
1 ⁄2 tsp. sweet paprika
Pinch cayenne
Salt

Details

Servings 6

Preparation

Step 1

1. Crumble saffron threads in stock in a food processor or mortar. Add garlic and purée, or grind with a pestle, until smooth. Transfer to a bowl and stir in mayonnaise, paprika, and cayenne. Season to taste with salt. (Rouille is best used the same day.)