This is a classic french accompaniment to bouillabaisse. It is traditionally an aioli made from garlic, chili, and saffron that goes into the soup as a thickener and flavor enhancer. Classically you make it with raw eggs, oil, some lemon, as you would any other aioli. For this recipe I used mayonnaise and just tweaked the flavor. Though not traditional, it is a way to make a smaller batch faster. One thing to keep in mind is that when using saffron in a recipe like this, it takes a little while for the flavor to bloom, and a little goes a very long way.
Ingredients
Mayonaisse 2 cup
Salt to taste
Saffron 1 tsp
Garlic, minced 4 cloves
Lemon, zest and juice 1 ea
Smoked Paprika 1 tsp
Method of Procedure
Juice and zest lemon. Add saffron and let bloom (wait a couple of minutes for the saffron to release into the lemon juice).
Mix all ingredients thoroughly and let stand.
After 10 minutes taste and adjust flavors according do your preference.
To serve either place directly on a crostini as a garnish for your bouillabaisse. You can use croutons and the rouille instead of garnishing on a crostini, but I like the appearance of the crostini.
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