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A Simple Rouille Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.7716
Energy (kCal)2952.9276
Carbohydrates (g)4.2053
Total fats (g)332.2477
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve saffron in 1/2 cup boiling water. Pour water over bread and let stand 30 minutes, or until soft and mushy. Mash with fork, then cool completely. | 2. Place garlic cloves in bowl of food processor, and process until finely chopped. add tomato paste, lemon juice, and cayenne, and process until smooth. | 3. Add saffron-soaked bread to food processor and process 1 minute, or until no lumps remain. | 4. With motor running, add oil in slow, steady stream until mixture is emulsified into a mayonnaise-like sauce. Season with salt, fi desired. | 5. Chill 1 hour before using, and store in refrigerator up to 1 week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    saffron thread 1/4 teaspoon - - - -
    water 1/2 cup boiling 0.0 0.0 0.0 0.0
    bread 6 ounces cut 1503.6571 0.0 0.0 170.097
    garlic clove 4 -6 peeled - - - -
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    cayenne pepper 1/8 teaspoon 0.7155 0.1274 0.027000000000000003 0.0389
    olive oil 3/4 cup 1432.08 0.0 0.0 162.0
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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