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Rouille: a delicious mayonnaise-like dressing, used to top lamb or beef or to do whatever you want with. It just tastes great.
This recipe calls for saffron, but there’s nothing thrifty about saffron (it’s an expensive spice from Spain and the Middle East). What we will do is substitute a little bit of turmeric; another much less expensive spice that will provide the same yellow color as the saffron, but at a tenth of the price.
½ teaspoon of tumeric
1 egg yolk (save the white and use it in your next omelet)
2 cloves of roasted garlic
1 roasted red pepper, skinned and seeded
1 ½ teaspoons of Dijon mustard
Tablespoons of olive oil
½ to 2/3 of a cup of canola oil
salt and pepper
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In your food processor (or blender), blend: yolk, garlic, bell pepper, mustard, and tumeric for 30 seconds until smooth and one color. With the processor running, slowly pour in the olive oil and then the canola (in a fine stream) until the mixture comes to a thick mayonnaise-like consistency. Season with salt and pepper and refrigerate.
Use these recipes as examples and guides only. Try them and learn the principles behind them, and then use those principles to create your own dishes with ingredients that you already have in your home.
For example, you could substitute the turmeric with chili powder or eliminate everything except for the oil, mustard, and egg and add lime juice, soy sauce, honey, ginger and cayenne. Use your creativity and come up with some combinations!
The benefits: cost cutting, cutting out preservatives, an opportunity to create new dressings that your family will love.
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