Roasted Garlic Rouille

Disclaimer: I write recipes for industrial use. Sometimes they’re in very large quantities. Great for potlucks and stuff, but you can always break them down into smaller portions and freeze them.

Traditionally rouille is a very thick starter to bouillabaisse, but this version is significantly thinner and great for pasta!

Ingredients:

• 2 1/2 cups of roasted garlic cloves

• 1/4 cup of lemon juice

• 2-3 baguettes, ripped up

• 1/2 cup olive oil

• 1/2 gallon (2 quarts) of stock

  • Chicken, vegetable, or vegan chicken base work best.

• Parsley (for garnish)

Method of Prep:

1. In a large saucepan, add everything except the baguettes and parsley.

2. Bring the liquid to a simmer and 1 baguette, allowing each chunk to absorb as much liquid as it can.

3. Puree the sauce with an immersion blender.

4. Repeat steps 2 and 3 with additional baguettes until you reach nearly the desired thickness.

5. Allow to simmer for 10 more minutes .

6. Store in jars or other containers.

   1. To use right away, keep in the fridge for up to a week.

   2. To store long term, keep in the freezer up to 2 months.

Note:

For pasta and rice dishes, this will be about 2 baguettes. For a finishing sauce for meats it will be about 3.