Yields: about 1 1/4 cup (300 ml)
Time: 10 minutes
An interesting variation of the traditional Sauce Rouille recipe normally used for fish stews in the Provence. I made this sauce for the first time with the Seafood Stew with Parsley Aïoli and we all liked it a lot.
Ingredients:
- 3 egg yolks
- 6 cloves of garlic
- 3/4 cup (180 ml) extra virgin olive oil
- 3 Tbsp white wine vinegar
- 5 Tbsp flat-leaf parsley, finely chopped
- sea salt to taste
- pepper to taste
Preparation:
Place egg yolks, garlic, and vinegar in the blender. Process until pale and foamy. With the motor running add the extra virgin olive oil in a thin steady stream. Continue processing until it has reached the consistency of a thick mayonnaise. Add chopped parsley, salt, pepper, and a little extra vinegar if necessary. Process it again until the desired consistency is achieved.
