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Rouille - French Cayenne Pepper, Saffron and Garlic Mayonnaise

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.2293
Energy (kCal)3031.9611
Carbohydrates (g)2.56
Total fats (g)337.6986
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the egg yolks, mustard, and garlic in a food processor (or blender) and purée 30 seconds. | 2. With the machine still running, start to add the olive oil, drop by drop until it is thick and smooth. When it reaches this consistency, start to add the oil in a slow steady stream until gone. | 3. Dissolve the saffron threads in the warm white wine and add to the blender. | 4. Transfer to a bowl and taste. Stir in salt and lemon juice to season. | 5. Serve as an accompaniment to bouillabaisse or other fish soup. It may also be used as a dip. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    mustard 1/4 teaspoon 0.0787 0.0136 0.0083 0.0012
    garlic clove 4 -6 minced 0.0 0.0 0.0 0.0
    white wine 1 tablespoon - - - -
    saffron thread 1 teaspoon - - - -
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    pastis 1 teaspoon - - - -
    olive oil 1 1/2 cups 2864.16 0.0 0.0 324.0
    salt - - - -
    lemon 1/2 0.6404 0.2058 0.0243 0.0066

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



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