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Rouille

By America's Test Kitchen

Published on June 11, 2013

Time

15 minutes

Yield

Makes 1 cup, enough for four pieces of fish

Rouille

Ingredients

1 large egg yolk 2 teaspoons Dijon mustard 2 tablespoons juice from 1 lemon1 tablespoon water ¼ teaspoon cayenne pepper 2 small garlic cloves, minced or pressed through garlic press (about 1 ½ teaspoons)1 slice high-quality white sandwich bread, crusts removed, torn into 1-inch pieces½ cup vegetable oil ¼ cup extra-virgin olive oil Table salt and ground black pepper

Before You Begin

This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.

Instructions

  1. Place yolk, mustard, lemon juice, water, cayenne, garlic, and bread in bowl of food processor. With processor running, slowly drizzle in vegetable oil until smooth, mayonnaise-like consistency is reached. Transfer sauce to medium bowl. Whisk in olive oil in steady stream until smooth, then season to taste with salt and pepper. Rewhisk before serving with grilled fish.
Rouille

Rouille

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By America's Test Kitchen
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Time

15 minutes

Yield

Makes 1 cup, enough for four pieces of fish

Ingredients

1 large egg yolk
2 teaspoons Dijon mustard
2 tablespoons juice from 1 lemon
1 tablespoon water
¼ teaspoon cayenne pepper
2 small garlic cloves, minced or pressed through garlic press (about 1 ½ teaspoons)
1 slice high-quality white sandwich bread, crusts removed, torn into 1-inch pieces
½ cup vegetable oil
¼ cup extra-virgin olive oil
Table salt and ground black pepper

Ingredients

1 large egg yolk
2 teaspoons Dijon mustard
2 tablespoons juice from 1 lemon
1 tablespoon water
¼ teaspoon cayenne pepper
2 small garlic cloves, minced or pressed through garlic press (about 1 ½ teaspoons)
1 slice high-quality white sandwich bread, crusts removed, torn into 1-inch pieces
½ cup vegetable oil
¼ cup extra-virgin olive oil
Table salt and ground black pepper

Ingredients

1 large egg yolk
2 teaspoons Dijon mustard
2 tablespoons juice from 1 lemon
1 tablespoon water
¼ teaspoon cayenne pepper
2 small garlic cloves, minced or pressed through garlic press (about 1 ½ teaspoons)
1 slice high-quality white sandwich bread, crusts removed, torn into 1-inch pieces
½ cup vegetable oil
¼ cup extra-virgin olive oil
Table salt and ground black pepper

Why This Recipe Works

The biggest challenge in perfecting our grilled salmon recipe was figuring out how to remove the fillets from the grill in one piece. To prevent sticking, we first super-heated the grill, then brushed it very clean, and finally coated it with five to 10 layers of oil to build up a thick layer of polymers that prevent the protein in the fish from bonding with the grill grates.

Before You Begin

This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.

Instructions

  1. Place yolk, mustard, lemon juice, water, cayenne, garlic, and bread in bowl of food processor. With processor running, slowly drizzle in vegetable oil until smooth, mayonnaise-like consistency is reached. Transfer sauce to medium bowl. Whisk in olive oil in steady stream until smooth, then season to taste with salt and pepper. Rewhisk before serving with grilled fish.

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Appears In

Magazine

May / June 2009

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