Ingredients with Measurements:
- 1/2 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine mayonnaise, olive oil, garlic, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, salt, and black pepper.
2. Process until smooth and creamy.
3. Taste and adjust seasoning as needed.
4. Transfer to a serving bowl.
- Prep time: 10 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 1 cup
Nutritional information:
- Calories: 120
- Fat: 13g
- Carbohydrates: 1g
- Protein: 0g
- Sodium: 140mg
Substitutions for ingredients:
- You can use Greek yogurt instead of mayonnaise for a lighter version.
- If you don't have smoked paprika, you can use regular paprika or chili powder.
- You can use lime juice instead of lemon juice.
Variations:
- Add chopped fresh herbs, such as parsley, cilantro, or chives, for extra flavor.
- Use roasted garlic instead of raw garlic for a milder taste.
- Add a pinch of saffron for a more luxurious flavor.
Tips and tricks:
- Make sure to mince the garlic finely to avoid any chunks in the rouille.
- If the rouille is too thick, you can thin it out with a little bit of water or more olive oil.
- Store leftover rouille in an airtight container in the fridge for up to a week.
Storage instructions:
- Store leftover rouille in an airtight container in the fridge for up to a week.
Reheating instructions:
- Rouille doesn't need to be reheated, but you can bring it to room temperature before serving if it has been refrigerated.
Presentation ideas:
- Serve the rouille in a small bowl or ramekin.
- Garnish with a sprinkle of smoked paprika or chopped herbs.
Garnishes:
- Smoked paprika
- Chopped fresh herbs, such as parsley, cilantro, or chives
Pairings:
- Rouille is traditionally served with seafood, such as grilled shrimp, fish, or shellfish.
- It also goes well with roasted vegetables, such as potatoes, carrots, or cauliflower.
Suggested side dishes:
- Grilled bread or baguette slices
- Salad greens with a lemon vinaigrette
Troubleshooting advice:
- If the rouille is too thin, add more mayonnaise or olive oil.
- If the rouille is too thick, add a little bit of water or more olive oil.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils before preparing the rouille.
- Store leftover rouille in the fridge and discard any that has been left at room temperature for more than two hours.
Food history:
- Rouille is a traditional French sauce from the Provence region, typically made with garlic, olive oil, and breadcrumbs. It is often served with fish soup or bouillabaisse.
Flavor profiles:
- Spicy, garlicky, smoky, tangy
Serving suggestions:
- Serve the rouille alongside grilled seafood or roasted vegetables.
- Use it as a dip for bread or crudités.
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Region: French