Michael Santoro's Rouille
Makes enough to garnish 8 portions
1 red pepper, roasted and pureed
1 hard-boiled egg
1 teaspoon sherry
vinegar
1 teaspoon salt
½ slice of country sourdough bread with crust, dried
1/8 teaspoon cayenne pepper
1 cup neutral oil (vege-
table or blended)
For garnish:
2/3 of a baguette, sliced on bias into rounds, lightly toasted
1. Combine red pepper, egg, garlic, vinegar, salt, bread, and pepper in a food processor (or mortar and pestle) and puree until smooth. While the blade is turning, drizzle in oil slowly to emulsify, until thick like mayonnaise. (Will keep refrigerated for up to two weeks.)
2. To present, smear rouille atop croutons and serve floating in individual serving bowls atop the bouillabaisse. Use two to three per portion.
