Ruille — Red Garlic Sauce

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

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 - 1 fl oz
Whole egg - 3 pieces
Pimento - 2.8 oz
Olive Oil - 8 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.