Rouille

This sauce is perfect in fish soups, where it adds a giant garlicky flavour burst.

• makes

  1-2 cups

Ingredients

4 egg yolks

1 red chilli, seeded and chopped

2 garlic cloves, crushed

1 tbsp tomato paste

Salt and freshly ground black pepper

40ml (2 tbsp) lemon juice

250ml (1 cup) olive oil

Instructions

Whisk together egg yolks, chilli, tomato paste, salt, pepper and lemon juice until thick. Slowly drizzle in oil, allowing it to incorporate well before continuing.

Will keep refrigerated up to 2 weeks.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.