Directions:
- Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
- With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.
- Yield: 1 cup
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 691.41 Kcal (2895 kJ) | ||
| Calories from fat | 686.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.32g | 117% | |
|---|---|---|---|
| Cholesterol | 62mg | 21% | |
| Sodium | 1084.61mg | 45% | |
| Potassium | 49.45mg | 1% | |
| Total Carbs | 2.11g | 1% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 2.42g | 5% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 17.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 653.94 Kcal (2738 kJ) | ||
| Calories from fat | 649.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.18g | 117% | |
|---|---|---|---|
| Cholesterol | 58.64mg | 21% | |
| Sodium | 1025.83mg | 45% | |
| Potassium | 46.77mg | 1% | |
| Total Carbs | 2g | 1% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 4.4mg | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 16.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
