Gastronomixs

Sweet potato rouille

A garlic infused saffron mayonnaise that is traditionally served with bouillabaisse. Here the normal potato is replaced with sweet potato to give the dish a lightly sweet character.

Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.

Sweet potato rouille

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Ingredients

1

 

egg yolk

1

tsp

lemon juice

pinch of

 

saffron

1/4

 

clove of garlic

1

tsp

sambal (Indonesian chilli paste)

100

ml

sunflower oil

150

g

sweet potato purée, without any additions

Preparation method

  • Make the mayonnaise by blending the egg yolk, lemon juice, saffron, garlic, sambal, and sunflower oil.
  • Fold in the sweet potato purée.
  • Season to taste with salt.
  • Spoon into a piping bag and refrigerate until use.

Serving suggestions

  • Serve on focaccia with the bouillabaisse.
  • Delicious with tapas.

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