skinnymixer's Roasted Capsicum Rouille
- 20 g raw almonds or stale bread
- 1 fresh garlic clove peeled
- 100 g roasted capsicum
- 4 strands of saffron optional
- 1 egg yolk room temperature
- pinch cayenne pepper
- 1/4 - 1/2 tsp salt
- 100 g light tasting olive oil or preferred oil
Put almonds or bread into mixer bowl, mill for 15 sec/speed 9/MC on.
Put garlic clove into mixer bowl, chop for 2 sec/speed 9/MC on.
Put roasted capsicum and saffron into mixer bowl, chop for 3 sec/speed 8/MC on. Scrape bowl down and repeat.
Insert whisk, put egg yolk, cayenne pepper and salt into mixer bowl, whisk for 1 min/37°C or 100°F/speed 1/MC on.
Set mixer timer for 3 min/37°C or 100°F/speed 4 and slowly drizzle olive oil into mixer bowl.
Serve immediately, or can be stored in an airtight jar in the fridge for up to one week.
Serve with seafood, meat or on bread.
Serving: 10g | Calories: 99kcal | Carbohydrates: 0.7g | Protein: 0.8g | Fat: 10.5g | Saturated Fat: 1.6g | Sodium: 89mg | Sugar: 0.6g