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Rouille

When you search for a recipe for rouille you generally will find the starch ingredient will be bread with the potato variety less common, but effectively it achieves a similar result. Apart from an accompaniment for the soup it also makes a great dip with crackers.
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Course: Side Dish
Ingredients Equipment Method

Ingredients
  

  • 100 g cold boiled or steamed potato peeled.
  • 1 red capsicum washed, split, deseeded, roasted and skinned.
  • 4 cloves garlic peeled
  • cayenne pepper to taste
  • salt and pepper
  • 2 egg yolks
  • 20 ml lemon juice
  • 100 ml e.v. olive oil
  • 30 ml warm gumbo stock liquid only

Equipment

  • you’ll need a stick blender for this recipe

Method
 

  1. Assemble ingredients
  2. In a bowl place the potato, capsicum, garlic, cayenne, seasoning, egg yolks and lemon juice
  3. Blend to a smooth paste
  4. Slowly add the olive oil while continuing to blend
  5. Thin with a little gumbo stock
  6. Ready
  7. Serve with crusty bread