Rouille II Recipe - Cooking Index
Rouille II Recipe - Cooking Index
| 1/2 cup | 73g / 2.6oz | Soft fresh bread crumbs |
| 2 tablespoons | 30ml | La Bourride Base - see * Note |
| 2 | Red hot peppers - stemmed | |
| 4 | Fresh garlic cloves | |
| 1 cup | 237ml | Olive oil |
| Salt - to taste |
* Note: See the "La Bourride Base" recipe which is included in this collection.
Add the stock to the bread crumbs. Let stand for a couple of minutes, then squeeze out the liquid. In a large mortar pound the peppers and garlic. When well pounded add the bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt.
This recipe yields about 1 cup.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B36 broadcast 05-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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