
Rouille
If you have never experienced rouille, then you are certainly in for a treat if you make this version. Use it as a dip or spread for your favorite sandwich. I like to enjoy it with poached asparagus or artichokes, raw vegetables, dribbled over steamed potatoes, used in a stew or as a spread for your favorite sandwich or just on toast. See…you will have lots of options to use this tasty classic!
This French-inspired dip/spread is mostly prepared in the same way as a mayonnaise – that is to say using a raw egg yolk and emulsifying
Subscription Required For This Content
We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!
Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.
Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!