Directions:
- Crush chiles, garlic, and salt in a mortar to form a paste. (Alternatively, mince chiles and garlic together, sprinkle with salt, and mash with flat side of a chef's knife.) Scrape into a bowl. Stir in bread crumbs, then blend in yolks and stock.
- Add oil drop by drop to chile mixture, beating on low speed with an electric mixer, until it starts to thicken. Increase the pour of oil to a thin stream, beating constantly, until a mayonnaise-like mixture forms. Preheat oven to 225°.
- Arrange baguette slices in a single layer on 2 baking sheets. Bake until dry but not golden, about 20 minutes, turning once.
- Make ahead: Rouille, up to 4 days, chilled. Baguette toasts, up to 3 days, stored airtight at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3327.31 Kcal (13931 kJ) | ||
| Calories from fat | 3023.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 335.97g | 517% | |
|---|---|---|---|
| Cholesterol | 655.3mg | 218% | |
| Sodium | 3789.61mg | 158% | |
| Potassium | 525.7mg | 11% | |
| Total Carbs | 56.04g | 19% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 33.61g | 67% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 5mg | 28% | |
| Calcium | 177.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 503.57 Kcal (2108 kJ) | ||
| Calories from fat | 457.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.85g | 517% | |
|---|---|---|---|
| Cholesterol | 99.18mg | 218% | |
| Sodium | 573.54mg | 158% | |
| Potassium | 79.56mg | 11% | |
| Total Carbs | 8.48g | 19% | |
| Sugars | 0.22g | 6% | |
| Dietary Fiber | 0.5g | 13% | |
| Protein | 5.09g | 67% | |
| Vitamin C | 1.2mg | 13% | |
| Iron | 0.7mg | 28% | |
| Calcium | 26.8mg | 18% | |
* 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.
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