Rouille

Page 48

Cuisine: French | Course Type: Sauces/Gravies

(1 review)

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Recipe Review

DB made this Rouille to go with the Bouillabaisse we prepared last summer, and the dish, but most of all the Rouille was definitely not a success - it was too thin, not at all mayonnaise-like, and tasted strange.
The Rouille from Alan Davidon's Mediterranean Seafood was much better.

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