Rouille

From The Essential Seafood Cookbook

Cookbook

Author(s): Wendy Stephen

Page 48

Cuisine: French

Course: Sauces/Gravies

Reviews

1 reviews, average rating 1.0 / 5

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friederike

16 years ago

★ ★ ★ ★ ★ 1/5

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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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