Anthony Bourdain's 'Magical Condiment' Makes Every Dish Better
And it only requires six ingredients.
Dotdash Meredith / Janet Maples
When it came to pushing his palate past his comfort zone, the late Anthony Bourdain was a risk-taker. His famous "grandma rule" led him to try all sorts of unusual foods—even beating cobra hearts. This curiosity and willingness to try anything made him incredibly adept at creating mouth-watering concoctions in the kitchen, like his mortadella sandwich.
He also loved making his favorite sauce, rouille, which he dubbed "the magical condiment." It requires only a few simple ingredients and can be used in many ways.
What Is Rouille?
The word rouille dates back to 1951 from France and translates to the word “rust” which is fitting given its brownish red color. Rouille is a saffron-spiced garlicky sauce that’s thick like mayo (and can be spread like it, too) and used to accompany a wide range of seafood dishes. Not to be confused with roux, which is made of flour and fat to help thicken a sauce, rouille is more similar to a garlic aioli but typically has more spice.
Many top celebrity chefs have been known to whip up rouille in the kitchen, including Jacques Pépin and Martha Stewart, when serving Provençal-style fish or chicken bouillabaisse.
How to Make Anthony Bourdain’s Rouille
Typically made with breadcrumbs and chile powder, Bourdain’s version switches ingredients a bit. Instead, he swaps out the chile powder with a roasted red pepper and skips the breadcrumbs altogether.
Bourdain’s rouille comes together in a matter of minutes, and you’ll only need six ingredients (in addition to salt and pepper) to make it happen:
Crushed garlic clove
Red bell pepper
Egg yolk
Lemon juice
Saffron
Extra-virgin olive oil
Once you have all your ingredients, you’ll combine everything but the oil in the food processor and pulse until the mixture becomes smooth. The oil is added to the processor last and pulsed a few times to help thicken the rouille.
The result is a thick, spiced sauce that can be enjoyed as a dip, spread, or more traditionally served with a French-inspired fish stew like a classic bouillabaisse.
Read the original article on All Recipes.
