Mustard Rouille For Soup
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tsp
Saffron (powdered)2 tsps
Mustard1 tbsp
Pimiento (chopped)1 cup
Virgin Olive Oil (extra)1 cup
Vegetable OilDirections:
1
Whisk the liquid, saffron, and garlic together
2
Soak the bread cubes in this for 10 minutes, then transfer the mixture to a blender
3
Blend the mixture until pureed
4
Add the mustard, pimiento and mayonnaise and puree again
5
Drizzle in oils until an emulsion forms
6
Season with about 1/2 teaspoon of salt and a dash of cayenne pepper