Title: Mustard Rouille for Soup
Categories: New, Text, Import
Yield: 1 Servings

1/4 c Of chicken bouillabaisse
-liquid
1/4 ts Powdered saffron
2 Parboiled garlic cloves,;
-pureed until it is pasty
3/4 c Crustless good quality
-French bread,; cut into
-cubes
2 ts Mustard
1 tb Chopped pimiento
1/3 c Commercially prepared
-mayonnaise
1/4 c Extra virgin olive oil
1/4 c Vegetable oil
Salt and cayenne pepper to
-taste

Whisk the liquid, saffron, and garlic together. Soak the bread cubes in
this for 10 minutes, then transfer the mixture to a blender. Blend the
mixture until pureed. Add the mustard, pimiento and mayonnaise and puree
again. Drizzle in oils until an emulsion forms. Season with about 1/2
teaspoon of salt and a dash of cayenne pepper.

Yield: 1 1/2 cups
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6720

Posted to MC-Recipe Digest V1 #277

Date: Mon, 4 Nov 1996 08:50:21 -0500

From: Meg Antczak