Rouille (Spicy Aïoli)
From Soupe de Poissons de Roches
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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.
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