Photo: Gregor Moser
Garlic Mayonnaise made with Bread and Fish Stock (Rouille)
8 ingredients
4 steps
wikibooks
Estimated Nutrition (whole recipe, rough)
870
Calories
40g
Protein
33g
Fat
98g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Annatto | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Baguette bread
- 1 egg yolk
- 100 ml olive oil
- 4 garlic cloves
- Saffron or annatto (for color)
- 6 Tbsp fish stock
- Salt
- Pepper
Directions
1
Blend the bread, fish stock, and egg yolk together into a paste.
2
Crush the garlic and saffron or annatto, and add to the paste.
3
Gradually add the oil with one hand while vigorously whisking with the other, as when preparing any other mayonnaise .
4
Add salt and pepper to taste.
Recipe sourced from
wikibooks