Hold the Mayo! First Up, Rouille.

[elleng]

And then there are mayonnaise’s kissing cousins: aioli (garlic mayonnaise) and rouille (spicy saffron mayonnaise). It’s one thing for me to make do with Hellmann’s on a turkey club, but quite another to forsake aioli and rouille, neither of which is easily bought even in the swankiest market.

It was a desire for rouille (pronounced roo-EE) that made me summon my courage. I was reminiscing with my mother about trips to Southern France. I loved when she would order a thick, rich fish soup that was served with croutons, grated cheese and a bowl of garlic-imbued rouille. She sipped the soup while I dunked the croutons in rouille and cheese. There was no better lunch when I was 8.

http://www.nytimes.com/2009/09/02/dining/02appe.html?hpw

[wryter2000]

1. Interesting

I don't have a mortal and pestle big enough to do that, but it sounds like fun.

[Gormy Cuss]

2. I make a red pepper rouille to serve with Mediterranean style fish stews.

It's based on a Jacques Pepin recipe.


His ingredient list:
* 2 large cloves garlic, minced finely
* 1/8 teaspoon cayenne pepper
* 1/4 teaspoon paprika
* 1 large egg yolk
* 1/2 cup extra-virgin olive oil
* Dash salt, if needed

I ramp up the paprika and garlic and use it as a topping on the slice-size croutons and dip it together in the stew.