{{ :recipes:rouille.jpg?150|}}

====== Rouille (Spicy Aïoli) ======

/* Description */

From [[soupe_de_poissons_de_roches]] 

<WRAP right>{(rater>id=100|name=recipes:rouille|type=rate|headline=off)}</WRAP>

|**Preheat:** °|**Yield:**  servings||
|**Prep:** 0:15|**Wait:** 0:00|**Cook:** 0:00|

====== Ingredients ======
  * 2 cloves Garlic, pressed
  * pinch Salt
  * 1 Egg Yolk, very fresh
  * 1 tsp Dijon Mustard
  * Olive Oil
  * 1/2 tsp Cayenne
  * 1/2 tsp Paprika

====== Directions ======
  - Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. 
  - Whisk together yolk and mustard in a bowl. Add olive oil, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
  - Whisk in garlic paste, cayenne and paprika. If aïoli is too thick, whisk in 1 or 2 drops of water. 
  - Chill, covered, until ready to use. 

====== Notes ======
  * Make sure to have a whole head of garlic and a few eggs on hand, in case the Aioli doesn't work the first time!
  * The aïoli will have a rose color and be very spicy.

/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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