Without rouille, bouillabaisse is a fine fish stew; with it, it approaches magnificence. Because traditional mayonnaise doesn't freeze and defrost well, we've come up with this cunning version, using bread in the place of egg yolks, and blending it with roasted, seeded red peppers, saffron and garlic. It makes for an amazingly silky, authentic-tasting sauce - rusty red and with a decent kick of garlic.
|PER 120ml tub|
Frozen product. Once defrosted, consume within 48 hours.
Defrost fully. Give it a quick stir, in case there is some separation from the oil and its good to go!