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Rouille is a garlicky aioli that's spiked with saffron and red pepper, It's the classic accompaniment to croutons served with a steamy bowl of bouillabaisse.
Makes approximately 2 cups.
1 sweet red pepper1 small slice white bread, crusts removed2 tablespoons clam juice or bouillabaisse stockPinch of saffron threadsCayenne to taste2 large cloves garlic, finely minced and mashed to a paste2 teaspoons Dijon mustard2 egg yolks, room temperature3/4 cup safflower or sunflower oil, room temperature3/4 cup extra virgin olive oil, room temperature1 to 2 tablespoons lemon juiceKosher salt and freshly ground black pepper2 tablespoons chopped parsley2 teaspoons tomato paste
Roast the red pepper either under the broiler or over a flame until the skin turns black. Remove from the heat and place in a plastic bag for 5 to l0 minutes or until the pepper is soft. When the pepper is cool enough to handle, scrape the skin from it and discard the skin and seeds. Mash to a fine paste or place in a blender or food processor and process until smooth.
Soak the slice of bread in the clam juice with a pinch of saffron and cayenne until the bread is very soft and completely saturated. Add the mashed garlic to the bread.
In a separate small bowl, combine the mustard with the egg yolks and mix well. Add the yolks to the bread along with 1 tablespoon of the olive oil. Mix this very well until the mixture is homogeneous and an emulsion is formed.
Combine the olive oil and safflower oil. Drop by drop, add the oil to the emulsion, whisking constantly. Continue to do this, drop by drop, in a steady stream, whisking, until all of the oil has been added. Do not add the oil too quickly and be sure that the emulsion is homogeneous before adding more oil. Season with lemon juice, salt, freshly ground pepper, parsley, and tomato paste. Add the roasted red pepper puree and mix well.
Taste and season with additional cayenne, lemon, salt or freshly ground pepper as needed.
Makes about 2 cups
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