ROUILLE

By stepjo7269

Sam’s Club Fall Entertaining and Business Guide 2006

Makes 1 ½ Cups

Ingredients

• Directions:
• All of the ingredients should be at room temperature.
• 2 egg yolks plus 1 egg, pasteurized if available
• 2-1/2 tsp. Dijon mustard
• 2 tsp. wine vinegar (or lemon juice)
• 1/2 tsp. salt
• 1/2 cup roasted red bell pepper strips, patted dry
• 1 small red serrano chile, cored, seeded and chopped
• 1-1/2 tbsp. garlic, smashed
• 1-1/4 to 1-1/2 cup canola oil
• Pinch of white pepper or cayenne
• ● Place the eggs and mustard in a processor and blend until well mixed, 15–20 seconds.
• ● Add the vinegar, salt, peppers and garlic and blend 7–10 seconds.
• ● With the machine running, begin to add the oil very slowly. After the first 1/4-cup has been incorporated, you may pour the oil in more quickly. After about 1–1/4 cup, stop the machine and test for thickness.
• ● From this point on, you make the mayonnaise thicker as you add more oil. Taste for seasoning.

Preparation

Step 1

The flavors of southern France come through in this lush seafood sauce. It can also be used to make a great crab salad sandwich. This may be made and refrigerated up to 3 days before serving.