Rouille French Cayenne Pepper Saffron And Garlic Mayonnaise Recipes

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ROUILLE

This rouille is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try with: shellfish, grilled fish, or pork, bouillabaisse.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 40m

Yield Makes 1 1/2 cups

Number Of Ingredients 9



Rouille image

Steps:

  • Crush saffron, and place in a medium bowl. Pour 1/4 cup boiling water over; steep 15 minutes.
  • Meanwhile, chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.
  • Add bread to saffron water; press to absorb.
  • Add egg yolk; stir to combine. Gradually add 1/4 cup oil, drop by drop, stirring constantly, until smooth. Stir in remaining oil in a steady trickle.
  • Stir in garlic, cayenne or chiles, and paprika, and season with salt.

1/2 teaspoon saffron threads
1/4 cup boiling water, plus up to 2 tablespoons more if needed
2 garlic cloves
Coarse salt
1 cup torn white bread, crust removed
1 large egg yolk, room temperature
1 1/2 cups extra-virgin olive oil, divided
1/4 teaspoon cayenne pepper or 2 crushed dried red chiles
1/4 teaspoon sweet paprika

ROUILLE - FRENCH CAYENNE PEPPER, SAFFRON AND GARLIC MAYONNAISE

Rouille is a classic French garlic mayonnaise with Cayenne Pepper. The word "rouille" actually describes the "rust" or red colour of the sauce. Saffron gives the dish its distinctively Provencal taste & also adds a subtle depth to the sauce. Rouille is traditionally served as an accompaniment for the spicy seafood stew "Bouillabaisse or any other French fish soups. It is easy to make and can be stored for up to a week in the fridge. I LOVE the earthy smell of the saffron in this garlic mayonnaise - it gives the sauce a heady aroma that stands up to the pungency of the garlic and the heat of the cayenne pepper.......great spread on toast too!! NB: Rouille is often made with bread and mashed potatoes - depending on the French region - this recipe is for a lighter version, and has no bread or potatoes added.

Provided by French Tart

Categories     Sauces

Time 15m

Yield 2 Cups

Number Of Ingredients 10



Rouille - French Cayenne Pepper, Saffron and Garlic Mayonnaise image

Steps:

  • Put the egg yolks, mustard, and garlic in a food processor (or blender) and purée 30 seconds.
  • With the machine still running, start to add the olive oil, drop by drop until it is thick and smooth. When it reaches this consistency, start to add the oil in a slow steady stream until gone.
  • Dissolve the saffron threads in the warm white wine and add to the blender.
  • Transfer to a bowl and taste. Stir in salt and lemon juice to season.
  • Serve as an accompaniment to bouillabaisse or other fish soup. It may also be used as a dip.

Nutrition Facts : Calories 1528.3, Fat 168.3, SaturatedFat 24.6, Cholesterol 283.2, Sodium 16.4, Carbohydrate 4.6, Fiber 0.4, Sugar 0.6, Protein 4.3

3 egg yolks
1/4 teaspoon dry mustard
4 -6 minced garlic cloves
1 tablespoon white wine, warmed slightly
1 teaspoon saffron thread
1/2 teaspoon cayenne pepper
1 teaspoon pastis or 1 teaspoon Ricard
1 1/2 cups olive oil
salt
1/2 lemon, juice of

GARLIC AND SAFFRON MAYONNAISE (ROUILLE)

Provided by David Kamen

Categories     Condiment/Spread     Garlic     No-Cook     Vegetarian     Saffron

Yield Makes 1 cup

Number Of Ingredients 9



Garlic and Saffron Mayonnaise (Rouille) image

Steps:

  • 1. Finely chop the garlic. Sprinkle a pinch of salt over the garlic and continue chopping and smashing it with the side of your knife to form a coarse paste. Transfer the paste to a medium mixing bowl.
  • 2. Add the egg yolk, lemon juice, saffron and its soaking water, breadcrumbs, and a pinch of cayenne and black peppers. Whisk to combine the ingredients. Continue whisking constantly while drizzling the olive oil into the bowl in a slow, steady stream. When all of the oil is included, the mixture should have a consistency similar to that of mayonnaise. Serve the rouille or store it in the refrigerator, covered or jarred, for future use.

2 cloves garlic, peeled
Kosher salt
1 large egg yolk, at room temperature
1 teaspoon lemon juice
1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
1 teaspoon breadcrumbs
Cayenne pepper
Freshly ground black pepper
1 cup extra-virgin olive oil

ROUILLE - FRENCH MAYONNAISE

This is posted in response to a request. I haven't made it but from the pictures I can tell it is a beautiful golden color worthy of trying!

Provided by TishT

Categories     Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7



Rouille - French Mayonnaise image

Steps:

  • Infuse by combining saffron, lemon peel and shallots into a pot.
  • Boil the ingredients with white wine, and heat until the mixture is almost dry.
  • Let the mixture come all the way down to room temperature.
  • Then place the mixture in the food processor As you are blending, add six whole cloves of garlic and six egg yolks.
  • Make sure everything is completely pureed before drizzling in about two cups of olive oil.
  • By the time your mixture is nice and thick, you're done.
  • (If the processor binds up, splash in a little water!).

Nutrition Facts : Calories 1092.6, Fat 114.8, SaturatedFat 17.4, Cholesterol 314.7, Sodium 18.2, Carbohydrate 4, Fiber 0.1, Sugar 0.8, Protein 4.4

6 extra-large egg yolks
6 cloves garlic
1 -3 cup white wine
2 -3 pinches saffron
1 lemon, rind of
shallot
2 cups olive oil

CAYENNE PEPPER OINTMENT

This ointment boosts circulation and warms your muscles. Helpful for arthritis and rheumatism. From the book Natural Beauty From the Garden by Janice Cox. Guessing on times, and they do not include time to let mixtures cool.

Provided by Yogi8

Categories     Bath/Beauty

Time 15m

Yield 4 oz

Number Of Ingredients 3



Cayenne Pepper Ointment image

Steps:

  • Combine pepper with the oil and heat gently in microwave or stovetop.
  • Do not boil.
  • Let sit until cooled.
  • Strain and discard the pepper and seeds.
  • Add beeswax and heat again till wax is melted.
  • Stir well, spoon into a clean container, and let cool.
  • To use: Massage a small amount into your muscles and joints.
  • If you would like a thinner consistency, reheat with added vegetable oil.
  • Be careful working with peppers and wash hands thoroughly after use!

Nutrition Facts : Calories 240.9, Fat 27.2, SaturatedFat 3.5

1 small cayenne pepper, chopped with seeds
1/2 cup vegetable oil
2 tablespoons grated beeswax

SAFFRON ROUILLE

Provided by Paul Grimes

Categories     Condiment/Spread     Sauce     Blender     No-Cook     Quick & Easy     Mayonnaise     Saffron     Bell Pepper     Gourmet

Yield Makes 1 1/2 cups

Number Of Ingredients 8



Saffron Rouille image

Steps:

  • Sprinkle saffron over hot water in a small cup and let stand 1 minute.
  • Blend saffron mixture with remaining ingredients and 1/4 teaspoon salt in a blender until smooth.

1/8 teaspoon crumbled saffron threads
1/4 teaspoon hot water
1 cup mayonnaise
1/4 cup chopped roasted red peppers
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh lemon juice
2 teaspoons finely chopped garlic
1/2 teaspoon cayenne

HOT CHERRY PEPPER MAYONNAISE

You would be surprised how a condiment can transcend a mediocre dish into something impressive. Try dressing up ham and cheese sandwichs or fried chicken sandwiches. Also, see recipe 475540.

Provided by gailanng

Categories     Peppers

Time 5m

Yield 1 cup

Number Of Ingredients 4



Hot Cherry Pepper Mayonnaise image

Steps:

  • Combine all ingredients in bowl.
  • Refrigerate until ready for use.

1 cup jarred hot cherry pepper, patted dry stemmed, seeded and finely chopped
1 teaspoon brine, from jar cherry pepper
1/2 cup mayonnaise
1/2 teaspoon pepper

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