Mother Earth Living

Rouille Sauce Recipe

In this rouille sauce recipe, breadcrumbs thicken the rust-colored sauce, and a roasted bell pepper adds flavor and color.
By Susan Belsinger
July/August 2004
Add to My MSN

Rouille is generally made with some kind of hot chile.
Photo By Joe Coca


Content Tools

Related Content

DIY: Belly Balm with Chamomile and Frankincense

This belly balm recipe is moisturizing and therapeutic.

Herbal Harvest: Rosemary Garlic Jelly Recipe

You should try the Lemon Verbena Lady's version of a Certo recipe for Herbed Garlic Jelly.

Product Review: Cook With These Gourmet Peppercorns

NOTE We never trade products for mentions in our blogs or our published magazine. We do receive free...

The Making of the Best Persons: Tips for Eating Healthy

Start eating healthy with our tips from the September/October issue of Mother Earth Living.

This rust-colored pepper sauce is sometimes fiery, sometimes not, though it’s generally made with some kind of hot chile. This version is thickened with breadcrumbs, and a roasted red bell pepper adds flavor and color.

For more garlic-inspired recipes, read the original article, 7 Glorious Garlic Recipes

Rouille Sauce Recipe

• 2 slices day-old country-style bread (not sweetened)
• 2 tablespoons water
• 5 to 6 cloves garlic, peeled and sliced
• Large pinch of salt
• 1 large red bell pepper, roasted, peeled, seeded, and chopped
• 1 dried hot red pepper, ground, or about 1/2 teaspoon cayenne
• 1/3 to 1/2 cup extra-virgin olive oil
• 1/2 teaspoon salt
• Freshly ground pepper

1. Cut bread into half-inch cubes or make rough crumbs in a food processor; there should be about 1 cup lightly packed. Sprinkle the bread with the water.

2. Combine garlic, peppers, and bread in the bowl of a food processor. Pulse to mix, but be careful not to overprocess. Add about half the oil and drizzle the rest in gradually, pulsing to mix.

3. If you’re using a mortar and pestle, add the oil as for a mayonnaise, a little at a time, increasing the amount of oil as the sauce emulsifies. If you’re using a food processor, add about half the oil and drizzle the rest in, pulsing to mix.

4. Season to taste with salt and pepper. The sauce will not absorb the oil completely. It should be thick and still have some texture with little bits of pepper and bread. Serve immediately, or cover and let stand at room temperature until ready to serve. Makes about 1-1/2 cups








Post a comment below.

 


MY COMMUNITY
no image
valerykenery
8/29/2014 12:04:10 AM
no image
HarvestRight
8/21/2014 5:22:39 PM
no image
NatureHillsNursery
8/20/2014 10:03:07 AM
no image
NatureHillsNursery
8/20/2014 9:59:22 AM
no image
NatureHillsNursery
8/20/2014 9:30:07 AM
no image
melisastarr
8/19/2014 12:57:22 PM
no image
Peggy McMahan
8/18/2014 11:29:51 AM






Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.