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MerryMc

Member since Dec 2010

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Reviewed Chicken Bouillabaisse

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

The rouille turns out thicker if the recipe is followed very carefully. Egg must be at room temperature (let it stand out for an hour), and the oil must be added v-e-r-y slowly. It took me five minutes to add it to the emulsion. Also, the "mayo" will not be as thick as commercially made mayo, but it smells and tastes divine.

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