Sauce
Description
Minimal ingredients — excellent result. If you're interested in the classic French "Rouille" sauce, it's very easy to prepare—just follow the step-by-step instructions. To simplify the process, you can make it using ready-made mayonnaise. Serve chilled or at room temperature.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
First, prepare the mayonnaise. There are many recipes for making it; this is just one of them. Pour vegetable oil into a mixing container, add sugar, an egg (try to keep the yolk intact), mustard, and squeeze in the juice from half a lemon.
- 3
Step 3
Beat everything well for about 10 minutes. If the mayonnaise is not thick enough, you can add one egg yolk and beat again. It's better not to add salt right away; season with salt to taste at the end.
- 4
Step 4
Soak a pinch of saffron in a small amount of boiling water in advance.
- 5
Step 5
Boil 2 chicken livers in salted water, then mash them through a sieve.
- 6
Step 6
Boil one potato and also rub it through a sieve to achieve an airy texture.
- 7
Step 7
Mix the liver and potatoes.
- 8
Step 8
Mix until smooth.
- 9
Step 9
Now you can proceed to prepare the classic version of "Ruy" sauce. For this, take about 150 grams of mayonnaise, add cayenne pepper, grate a clove of garlic into it, and pour in saffron infusion.
- 10
Step 10
Mix everything well.
- 11
Step 11
Add the liver-potato mixture.
- 12
Step 12
And once again, mix well until a uniform consistency is achieved.
- 13
Step 13
The classic French "Rouille" sauce is ready. It can be served with croutons, fish. Highly recommended to try!