5 sauce rouille Recipes

porterhouse steaks (about 2 inches thick ), garlic clove, minced, anchovy paste, olive oil, fresh ground pepper, russet potato, peeled and chopped (about 5 oz), chicken broth, red bell pepper, seeded, chopped, garlic cloves, jarred hot cherry peppers, drained, stems removed, chopped pimiento, drained, fresh thyme, chopped, red wine vinegar, hot pepper sauce, olive oil, salt , to taste, fresh ground pepper , to taste

garlic cloves, peeled, salt, fresh basil leaves, breadcrumbs or 3/4 cup panko, stock, hot, egg yolks , beaten until well blended, red bell peppers , roasted and peeled, olive oil, tabasco sauce , to taste, salt , to taste, pepper , to taste

garlic head, mayonnaise, drained jarred roasted red peppers, fresh bread crumbs, fresh lemon juice, fresh thyme leaves, kosher salt, hot sauce, freshly ground black pepper , to taste

poblano peppers, cheddar cheese, grated, grits, cooked to package directions, flour, eggwash, fresh bread crumbs for breading cakes, red bell peppers, diced very finely, peanut oil , plus oil for frying cakes, grand marnier, karo , light corn syrup, anchovy fillets, to taste, capers, harissa or chinese red pepper sauce, chopped garlic, lemon, juiced, homemade mayonnaise (commercial can be substituted, but use reduced sugar type to avoid too much sweetness), u-12 shrimp (jumbo , the bigger the better), sliced scallion tops