*  Exported from  MasterCook  *
 
                      ROUILLE - RED PEPPER MAYONNAISE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
      1/2                Red bell pepper
    1       sm           Slice white bread, crust
                         -removed
    2       tb           Clam juice
    5                    To 10 Saffron threads
    1                    Cayenne pepper to taste
    2                    Garlic cloves, mashed finely
    2       ts           Dijon mustard
    2                    Egg yolks
      3/4   c            Olive oil
      3/4   c            Peanut oil
      1/2                Lemon, juice only
    1                    Salt and freshly ground
                         -pepper
    2       tb           Chopped parsley
    2       ts           Tomato paste
 
   This fiery red sauce, the name of which means “rust,”
   is almost always served with bouillabaisse.
   
   Roast the bell pepper under the broiler (grill) until
   the skin turns black. Remove from the heat@at and
   place in a plastic bag for 5 minutes, or until the
   pepper is soft. When it is cool, peel it and discard
   the skin and seeds. Mash to a fine paste.
   
   Soak the bread in the clam juice with the saffron and
   cayenne until it is saturated. Add the mashed garlic
   to the bread. Combine the mustard with the egg yolks
   and mix well, Add the yolks to the bread with 1
   tablespoon olive oil. Mix until an emulsion is formed.
   Combine the olive oil and peanut oil. Drop by drop,
   add ail the oil to the emulsion, whisking constantly.
   Do not add the oil too quickly and be sure that the
   emulsion is homogeneous before adding more oil. Season
   with lemon juice, ground pepper, parsley, and tomato
   paste. Then add the mashed pepper.
   
   Season with cayenne, lemon juice, salt and pepper as
   needed.
   
   Makes about 2 1/2 cups (2 fl oz/625 ml)
   
   Michael Roberts writing in the Oregonian FOODday,
   1/12/93.
   
   Posted by Stephen Ceideburg
  
 
 
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