Garlic Mayonnaise made with Bread and Fish Stock (Rouille)
Rouille is a traditional Provençal spicy garlic mayonnaise. It is usually served with bouillabaisse fish stew.
Source and licence
"Garlic Mayonnaise made with Bread and Fish Stock (Rouille)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Garlic_Mayonnaise_made_with_Bread_and_Fish_Stock_(Rouille), revision 4519064), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Garlic_Mayonnaise_made_with_Bread_and_Fish_Stock_(Rouille)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4519064
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Baguette bread
- 1 egg yolk
- 100 ml olive oil
- 4 garlic cloves
- Saffron or annatto (for color)
- 6 Tbsp fish stock
- Salt
- Pepper
Method
- Blend the bread, fish stock, and egg yolk together into a paste.
- Crush the garlic and saffron or annatto, and add to the paste.
- Gradually add the oil with one hand while vigorously whisking with the other, as when preparing any other mayonnaise.
- Add salt and pepper to taste.