Rouille

Rouille

This image courtesy of Joseph DeLeo CostInexpensive Total Timeunder 30 minutes Make Ahead RecipeYes Kid FriendlyYes One Pot MealYes Equipmentblender, food processor Five Ingredients or LessYes Taste and Texturegarlicky, hot & spicy Type of Dishsauces Ingredients 1 small potato, peeled1 cup broth from Chesapeake Bay Seafood Stew6 cloves garlic4 fresh or dried red chilies1 teaspoon…

recipe image

This image courtesy of Joseph DeLeo

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Equipmentblender, food processor

Five Ingredients or LessYes

Taste and Texturegarlicky, hot & spicy

Type of Dishsauces

Ingredients

  • 1 small potato, peeled
  • 1 cup broth from Chesapeake Bay Seafood Stew
  • 6 cloves garlic
  • 4 fresh or dried red chilies
  • 1 teaspoon Tabasco Sauce
  • ½ cup olive oil
  • Salt, to taste

Instructions

  1. Quarter the potato and cook in the reserved broth. Drain, reserving the liquid. Finely chop the garlic and peppers in a blender or a food processor. Add the potato, Tabasco, and oil. Process until the mixture forms a paste. Slowly add enough of the reserved liquid to give the mixture the consistency of mayonnaise. Season with salt.

1998 John Shields

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