Rouille (garlic sauce)
Instructions
Peel the garlic and remove the inner bud; pound it in a mortar with chilli (private) until cremina.
Place it in a bowl and add the egg yolk, and then mount it as a mayonnaise by dropping the oil flush.
The icing is spread on toasted bread to accompany the bouillabaisse.
Ingredients and dosing for 4 persons
- 1 egg yolk
- 3 cloves of garlic
- 1 chili
- 100 g of olive oil extra virgin