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Rouille
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3
Red pepper; roasted and peeled
Cloves garlic
Piece white bread; torn into pieces
Egg yolk
Tablespoon Dijon mustard
Lemon; Juice of
/4 Cup Olive oil; up to 1
In a food processor, combine all of the ingredients, except for the oil.
Puree until smooth. With the machine running, slowly add the olive oil.
Season the emulsion with salt and pepper.
Yield: about 1 1/2 cups
Rouille
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