Coûtes & Rouille

Coûtes & Rouille
Rouille is basically a strongly flavored mayonnaise, which compliments the rich flavors of Bouillabaisse perfectly. The recipe can also be made in a blender or small food processor, using the feed tube to add the oil in a slow steady stream.

1 egg yolk
2 to 3 cloves of garlic
1 small red hot pepper (or chili powder)
1 cup oil
1 tbsp tomato paste or pureed roasted red pepper (optional)
salt and pepper to taste
lemon juice to taste
1 baguette

Coûtes :
Slice baguette diagonally into 1/4 inch slices and arrange on a baking pan in a single layer. Bake at 425∞F until golden and crisp.

Rouille :
Whisk the yolk with the garlic and hot pepper. Slowly whisk in the oil, adding it drop by drop. Whisk in the tomato paste or puréed red pepper, if you want a rust-colored mayonnaise. Season with salt, pepper, and lemon. Spread on toasted baguette croûtes. Serve afloat on or alongside Bouillabaisse.