Ruille — Red Garlic Sauce
Sauces and Marinades • European
Description
Served with fish soups, boiled potatoes, eggs, poached fish, pasta — and for garlic lovers, with other dishes as well. Recipe from a cookbook by Julia Smith, 2010. Publishing House EXMO.
Ingredients
- Garlic 6 cloves
- Fresh basil leaves 18 pieces
- Breadcrumbs ¾ cup
- Milk 0 fl oz
- Whole egg 3 pieces
- Pimento 5 oz
- Olive Oil 10 fl oz
- Salt ¼ teaspoon
- Ground Black Pepper to taste
- TABASCO® to taste
Step-by-Step Guide
Step 1
In a large pot, mash 6-8 peeled garlic cloves with 0.25 teaspoon of salt. Then, crush together with the garlic 18 large leaves of chopped fresh basil, ¾ cup of fresh breadcrumbs, and add 3 tablespoons of broth or milk.
Step 2
When the mixture is well combined, add 3 egg yolks. Turn on an electric mixer and gradually add 80 g of diced canned pimento pepper. Also, add from ¾ to 1 cup of fruit olive oil drop by drop (as you would when making mayonnaise). The result should be a thick sauce.
Step 3
Season with salt, pepper, and TABASCO® to taste.
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