Rouille from Tony Bilson's Recipe Book by Tony Bilson
A classic variation of mayonnaise is the Provençale sauce, rouille. Rouille is the French word for rust, which accurately describes the colour of the sauce.
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Cooking tools:
- Food mill
- Blender
- Food processor
- Fine-mesh sieve
- Mixing bowl
- Whisk
Ingredients
- salt
- pepper
- 200 ml olive oil
- 3 egg yolks
- 50 ml white wine vinegar
- 4 cloves garlic, crushed
- ½ tsp cayenne pepper
- 1 medium-sized, boiled potato, peeled
- 1 red capsicum, seeded, grilled and peeled
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