| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Sauces |
2 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/2 |
|
Red bell pepper |
| 1 |
sm |
Slice white bread, crust removed |
| 2 |
tb |
Clam juice |
| 5 |
|
To 10 Saffron threads |
| 1 |
|
Cayenne pepper to taste |
| 2 |
|
Garlic cloves, mashed finely |
| 2 |
ts |
Dijon mustard |
| 2 |
|
Egg yolks |
| 3/4 |
c |
Olive oil |
| 3/4 |
c |
Peanut oil |
| 1/2 |
|
Lemon, juice only |
| 1 |
|
Salt and freshly ground pepper |
| 2 |
tb |
Chopped parsley |
| 2 |
ts |
Tomato paste |
INSTRUCTIONS
This fiery red sauce, the name of which means "rust," is almost always
served with bouillabaisse.
Roast the bell pepper under the broiler (grill) until the skin turns black.
Remove from the heat@at and place in a plastic bag for 5 minutes, or until
the pepper is soft. When it is cool, peel it and discard the skin and
seeds. Mash to a fine paste.
Soak the bread in the clam juice with the saffron and cayenne until it is
saturated. Add the mashed garlic to the bread. Combine the mustard with the
egg yolks and mix well, Add the yolks to the bread with 1 tablespoon olive
oil. Mix until an emulsion is formed. Combine the olive oil and peanut oil.
Drop by drop, add ail the oil to the emulsion, whisking constantly. Do not
add the oil too quickly and be sure that the emulsion is homogeneous before
adding more oil. Season with lemon juice, ground pepper, parsley, and
tomato paste. Then add the mashed pepper.
Season with cayenne, lemon juice, salt and pepper as needed.
Makes about 2 1/2 cups (2 fl oz/625 ml)
Michael Roberts writing in the Oregonian FOODday, 1/12/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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