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Lilly’s Table

 
 
Cranberry & Candied Walnut Salad
© Lillys-Table.com Photo of Saffron Rouille
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

5 mins

Time
Estimate
5 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Saffron Rouille

from Bouillabaisse with Saffron Rouille & Salads, the Week of December 15, 2013.
View the next recipe for this meal.

This almost mayo sauce is often based with crumbled white french bread, but ground almonds can work instead to thicken the sauce. Just use half of the amount of called for. This is best paired with the Bouillabaisse including using a bit of the broth from the recipe, but this would also be lovely to top on fish by itself.

Ingredients

  • 1 pinch saffron, crushed slightly
  • ¼ cup broth, ideally from bouillabaisse
  • ¾ cup french bread, crumbled without the crust, or half the amount of ground almonds
  • 2 cloves garlic
  • 1 pinch red pepper flakes, more or less to taste
  • 3 tablespoons extra-virgin olive oil

Serving Size: 4 People

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Preparation Instructions

Crush the saffron and sprinkle into the hot broth to hydrate and bring out the flavors. Place the breadcrumbs or ground almonds in a blender. Add the garlic, roughly chopped. Pour in the saffron broth and red pepper flakes.

Turn on the blender. Scrape down and blend until everything is roughly combined. Add more broth if needed.

While taking care, open the lid of the blender and slowly drizzle in the olive oil while blending. This will thicken and emulsify the sauce into creaminess.

Serve alongside fish or bouillabaisse.