Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 2 Egg yolks
1/2 Red bell pepper 3/4 c Olive oil
1 sm Slice white bread, crust 3/4 c Peanut oil
-removed 1/2 Lemon, juice only
2 tb Clam juice 1 Salt and freshly ground
5 To 10 Saffron threads -pepper
1 Cayenne pepper to taste 2 tb Chopped parsley
2 Garlic cloves, mashed finely 2 ts Tomato paste
2 ts Dijon mustard

This fiery red sauce, the name of which means "rust," is almost always
served with bouillabaisse.

Roast the bell pepper under the broiler (grill) until the skin turns
black. Remove from the heat#at and place in a plastic bag for 5
minutes, or until the pepper is soft. When it is cool, peel it and
discard the skin and seeds. Mash to a fine paste.

Soak the bread in the clam juice with the saffron and cayenne until
it is saturated. Add the mashed garlic to the bread. Combine the
mustard with the egg yolks and mix well, Add the yolks to the bread
with 1 tablespoon olive oil. Mix until an emulsion is formed. Combine
the olive oil and peanut oil. Drop by drop, add ail the oil to the
emulsion, whisking constantly. Do not add the oil too quickly and be
sure that the emulsion is homogeneous before adding more oil. Season
with lemon juice, ground pepper, parsley, and tomato paste. Then add
the mashed pepper.

Season with cayenne, lemon juice, salt and pepper as needed.

Makes about 2 1/2 cups (2 fl oz/625 ml)

Michael Roberts writing in the Oregonian FOODday, 1/12/93.

Posted by Stephen Ceideburg
Submitted By DALE SHIPP On 04-02-95

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