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Rouille sauce
| Preparation : 5 min | Resting : - |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 0 rates |
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Serves 6
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| 2 | cloves garlic, germ removed |
| 2 | egg yolks |
| 1 | tbsp mustard |
| 1 | tbsp tomato puree |
| 1 | small red chilli, halved and seeded |
| 1 | pinch saffron |
| 200 | ml vegetable oil |
| salt, pepper |
| 1 | Fit the food processing bowl and install the mini bowl and mini blade. |
| 2 | Add the garlic cloves and the red chilli. Run the FOOD PROCESSOR programme for about 30 seconds until blended. If necessary, push the mixture down using a spatula. |
| 3 | Add the egg yolks, saffron, mustard, and season with salt and pepper. Restart the programme for 1 minute, adding the oil in a thin stream through the opening, then add the tomato puree. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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